Mixed Green & Wax Beans With Onions & Peppers Tarifi

Malzemeler

• 1 1/2 Pounds Summer Beans (Green, Wax, or Combination), 4 Tablespoons Olive Oil, 1 Medium Onion, Peeled & Thinly Sliced, 1 Medium Red Bell Pepper, Cored, Seeded, And Thinly Sliced, 3 Garlic Cloves, Peeled, And Thinly Sliced, 1/2 Teaspoon Anchovy Paste, Finely Grated Zest From 1/2 Lemon, Salt & Pepper To Taste, Pinch Red Pepper Flakes, 1/3 Cup Freshly Picked Parsley Leaves

Hazırlanışı

1. Rinse your beans under cold water, and snap off the pointy ends removing any tough strings that run along the length. Heat a large pot of lightly salted water to boiling, then drop in the beans and cook just until tender crisp, about 3 to 4 minutes. Drain the beans, and immediately drop into a large bowl filled with ice water. In a large skillet, heat the olive oil over medium heat and then add the onions. Cook, stirring often until tender, about 4 to 5 minutes. Add the pepper strips and cook another 2 to 3 minutes or just until they begin to soften. Add the garlic and cook until fragrant, about 1 minute. Move the vegetables to the side of the pan and tip it slightly to allow the oil and vegetable juices to flow to the other side. Add the anchovy paste, lemon zest, red pepper flakes, salt and pepper to the oil and use a spoon to mix well. Drain the beans and pat dry with kitchen towels. Add the beans to the skillet and toss everything together, cooking just until the beans have rewarmed, about 2 minutes. Toss the vegetables with the fresh parsley, and immediately remove from the heat and place in a serving bowl. Serve slightly warm or at room temperature.

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