Ingredients
2 cups water
Dark green tops of 6 large green onions, halved lengthwise
1 1/2 pounds fresh green beans, ends snapped
One 12-ounce jar pimientos or roasted red peppers, drained and cut into 1/4-inch-thick strips
Preparation
In a large skillet, bring the water to a simmer over medium heat. Add the green onion tops and cook just to soften, about 10 seconds. Remove with a slotted spoon and reduce the heat to low. To make 12 bundles, tie 8 green beans and 3 pimiento or roasted red pepper strips together with a green onion top. Place the bundles in the water, raise the heat to medium-low, and cover. Cook until the beans are crisp tender and bright green, about 5 minutes.
