Green and Yellow Beans with Roasted Red Pepper and
3 red peppers, roasted, peeled, seeded and sliced
½ pound green beans – cut diagonally into 1” pieces
½ pound yellow wax beans – cut diagonally into 1” pieces
1 tablespoon olive oil
sea salt to taste
2 tablespoons to ¼ cup water
1 large navel or Valencia orange, zested and juiced
2 tablespoons whole grain Dijon mustard
Roast the peppers
Pre-heat the oven to 450º
Place the peppers on a sheet pan and roast for approximately 1 hour, rotating them about every 20 minutes so they will char on all sides.
When the peppers are ready, remove from the oven and place them in a bowl.
Cover the bowl with a plate and allow them to cool. This helps the skins to peel easier.
Plan on at least 30 minutes or more for the peppers to cool.
When the peppers are cool enough to handle remove the stems by simply pulling them off.
Have a small bowl next to you for the liquid inside of the peppers that will come dripping out.
Slice open the peppers. Scrape out the seeds, pull the skins off and slice the peppers.
Sauté the stringbeans
Using a medium-high heat, heat 1 tablespoon olive oil in a 10” – 12” sauté pan.
Don’t allow the oil to smoke.
Add the green and yellow beans to the sauté pan, season with a little sea salt and stir.
Put a small amount of water in the pan (approximately 1/4”) and cover.
Stir occasionally, adding small amounts of water if needed to prevent burning.
After the beans have cooked 5 minutes or so add the sliced roasted peppers.
Cook until the beans are tender but not mushy.
Depending on how young your beans are it could take anywhere from 5 minutes to 20 minutes to cook the beans till they are tender.
When beans are done to desired texture there should be no water left in the pan.
Combine the orange zest, juice and whole grain mustard in a bowl.
Add the dressing to the beans and serve
When the beans are done to desired texture add the dressing.
Taste for seasoning and add a little more salt if needed.
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