Well, mebbe these should be called PEPPERS ‘n Vinegar Green Beans, since they have sweet red and yellow peppers, spicy dried crushed pepper, and coarsely ground black Tellicherry pepper to finish ’em off.
No matter, they’re quite tasty, and simple to make, and fancy-looking enough for company; what more can you ask from your vegetables?
I found the recipe on a surf through allrecipes.com and love the whole concept – and the lack of bacon or almonds – which seem to be the go-to green bean enhancements for most folk (we’re leaving out The Casserole just for the moment).
The author, Chet Sioda, calls these beans ‘tangy’ – but I don’t believe I’d go quite that far; perhaps with a bit more crushed red pepper, and mebbe red wine vinegar in place of the cider, and, who knows – a dash or twelve of Earl’s Five Pepper Hot Sauce?
Hmmm, now that I think about it – Earl’s would’ve been the perfect addition…
•1 medium sweet red pepper, julienned
– I used 1/2 red and 1/2 yellow pepper
•1 medium onion, thinly sliced
•1 tbsp olive oil
•1/2 tsp Earl’s Five Pepper Hot Sauce, or your favorite – optional, but I would try it
•1 (16 ounce) package frozen cut green beans
•2 tbsp cider vinegar
•1/8 tsp crushed red pepper
•Salt and pepper to taste
Heat the oil in a large sauté pan and cook the peppers and onion until crisp-tender; eyeball it – my onions were starting to get translucent, but I wanted to ensure the peppers didn’t taste raw.
Add the frozen green beans (this is where I’ll add the Earl’s next time, too) and cook for ten to twelve minutes, stirring often.
Add the crushed red pepper and vinegar; then season to taste with salt and pepper, toss, and serve.
But tasty, and oh!, so pretty!