Green beans, string beans, snap beans, whichever bean suits your fancy, can all be found in groceries year-round, and make for easy and quick recipes like the one below. To produce the best green beans and to preserve their flavor and texture, parboil and immerse them in ice water to set their color, then saute briefly.
♥ To make this recipe even more fantastic, and if you have the time, money, and your diet allows, add some whole wheat pasta along with your favorite protein (animal or plant), some oregano, parmesan and any other leftover veggies in the fridge or freezer. Oh, and this last addition, if you choose, will add an even more powerful punch of disease-fighting foods! No matter which recipe route you choose, you will find an A+ on your health report card!
+ 1 lb (500g) green beans, stems trimmed
+ 2 teaspoons olive oil
+ 1 red bell pepper (capsicum), seeded and julienned
+ 1/2 teaspoon chili paste
+ 1 garlic clove, finely chopped
+ 1 teaspoon sesame oil
+ 1/2 teaspoon salt
+ 1/4 teaspoon ground black pepper
1. Cut the beans into 2-inch (5-cm) pieces then bring a large saucepan filled roughly 3/4 full of water to a boil. Add the beans, and cook for about 1-3 minutes; until they turn bright green and are crisp and tender. Remove from heat, drain, and plunge the beans into an ice bath to halt the cooking process. Drain once more, and set aside.
2. Heat the olive oil over medium heat. I prefer a cast iron but any large frying pan will do the job. Add the bell pepper, stir and toss for about 1 minute, and then add and saute the beans for another minute then add the garlic and chili paste and mix for about 1 minute longer. Lastly, remove from heat, drizzle with sesame oil, and season with salt and pepper. Serve promptly to your hungry crowd.
Nutrition per serving information*
Cook + Prep Time: 10-15 minutes, depending on your cooking skills and other recipe additions.
Per Serving: (2 vegetable servings per portion)
Total Fat 2g
Saturated Fat <1g
Monounsaturated Fat 1g
*Does not include the ♥ pasta additions
So, what are your thoughts? Are you a green bean, red pepper, and garlic kind of person? What else would you add or take out? I am always looking to improve and expand my cooking and recipe repertoire.