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Side Dish
2 servings
5 minutes
15 minutes
Chef Tom Fraker
2 tablespoons unsalted butter
3/4 pound organic green beans, stems trimmed and blanched
1/2 jar Fire Roasted Sweet Red Bell Peppers, diced
1/2 teaspoon fresh ground pepper
Melt the butter over medium heat in a sauté pan.
Add the beans and peppers and heat through, stirring constantly. Season with salt and pepper. Serve hot.
When blanching the green beans, be sure to salt the boiling water before you add the beans. This will help them retain their green color.
