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Wax and Green Beans with Roasted Peppers

Submitted by: JustRightMenus

Categories: The Produce Box, beans, veggie

From the kitchen of:

The Produce Box newsletter 2010


1 red or green bell pepper

3/4 pound green beans, trimmed

3/4 pound yellow wax beans, trimmed

1 tsp olive oil

1 garlic clove, minced

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 TB pine nuts, toasted

2 tsp grated lemon rind

1 TB fresh lemon juice


Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand.

Broil pepper 15 minutes, or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.

Place green beans in a large saucepan of boiling water; cook 4 minutes. Remove with a slotted spoon. Plunge beans into ice water; drain. Add wax beans to boiling water; cook 4 minutes. Drain and plunge beans into ice water. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips, beans, garlic, salt, and black pepper; saute 2 mintues or until thoroughly heated.

Remove from heat and add the nuts, rind, and juice, tossing gently to coat.