Green Beans with Shallots and Red Pepper

  • Yield 6 servings

Fresh summery green beans with a colorful pop of peppers and shallots.


2 pounds fresh green beans, trimmed
3 large shallots, finely chopped
1 large red bell pepper, julienned
1/3 cup butter
1 teaspoon kosher salt
Pepper to taste


  1. Blanch the beans in boiling water in a saucepan for 3 to 4 minutes or until of the desired degree of crispness; drain.
  2. Saute the shallots and bell pepper in the butter in a skillet for 4 to 5 minutes or until tender.
  3. Stir in the beans, salt and pepper. Cook just until heated through, stirring frequently.
  4. Spoon into a serving bowl and serve immediately.

Recipe reprinted with permission from The Junior League of Austin, Austin Entertains (The Junior League of Austin, 2001)