It wouldn't be Christmas without some red and green on the table.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/2 pounds haricots verts (or other slender green beans), trimmed
1 1/2 tablespoons olive oil
2 medium-size red bell peppers, seeded, cut into 1/2-inch dice (2 cups)
3 tablespoons butter
2 garlic cloves, minced
1/2 cup pine nuts, toasted
Preparation
Step 1
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
Step 2
Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.
