Any green bean variety will do for this colorful side dish–green beans from your vegetable garden, the thinner French green beans, or even wax beans if you have those on hand. Green beans are one of my favorite things to grown in our veggie garden, both in the summertime and the Fall, so the thicker garden variety are what I used here. A quick sauté of shallots and two yellow bell peppers comes first with this recipe, then you add in the cut green beans. The vegetables benefit from both white wine to deglaze the pan, and chicken stock to make sure the veggies get just tender enough. Any toasted nuts make for a nice crunchy topping for the vegetable sauté, but in general, I love the taste of rich, buttery hazelnuts with green beans.
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Garden Green Beans with Yellow Peppers & Hazelnuts
Ingredients:
- 1 ½ Tablespoons extra virgin olive oil
- Pinch of crushed red pepper flakes
- 2 shallots, peeled and thinly sliced
- 2 yellow bell peppers, large dice
- Salt and pepper
- ¼ cup dry white wine
- ½ cup low-sodium chicken or vegetable stock
- 8 oz. green beans, cut into 1-inch pieces
- ¼ cup toasted, chopped hazelnuts
Directions:
- In a large straight-sided saute pan, heat the oil along with the crushed red pepper flakes and shallots over medium heat. Cook for 3 minutes; add in the diced peppers and the green beans; season with 1/2 teaspoon of salt and a big grinding of black pepper. Continue to saute for 5 more minutes before adding the wine to the pan. Reduce the heat to medium-low and cook for 1 minute. Add in the stock, reduce the heat to low, and cook for 5-7 more minutes, or until the green beans are as tender as you like.
- Serve with the toasted hazelnuts on top.
Tagged: chicken stock, garden green beans, green beans, green beans and bell peppers, hazelnuts, sauteed vegetables, shallots, side dish, white wine, yellow bell pepper
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