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Smart beans – peppers – vegetables

updated

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Ingredients for 2 servings:

  • 1 bell pepper(s), yellow
  • 1 red bell pepper(s)
  • 200 g beans, green (runner beans)
  • 1 shallot(s)
  • 1 beefsteak tomato(s), ripe
  • 2 tbsp butter
  • 1 tbsp Italian herbs in oil
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the ends of the beans, then wash and halve them. Cook in boiling salted water for about 8 minutes and then drain. Halve the peppers, remove the seeds and white parts, wash and cut into 1 cm wide strips. Peel the shallot and roughly dice. Score the tomato, remove the stalk, blanch in hot water, peel off the skin and dice the flesh. Sauté the diced shallots in hot butter until lightly golden. Add the strips of pepper and sauté until lightly cooked. Stir in the beans and diced tomatoes, season with salt and pepper, cover and cook on low heat for about 1-2 minutes. Finally, stir in the herbs and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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