Pan Roasted Green Beans with Roasted Red Pepper Sauce

Are you loving Spring in your area?  I feel like I’m enjoying the Spring of all Springs this year.  The kind I remember from when I was a little girl.  I planted most of my garden a few weeks ago and now I’m waiting patiently for the seedlings to emerge.

I planted bush and pole beans again this year.  We got a big yield last summer, which is good because beans are a definite family favorite.

One of my favorite things to do is go out to eat at fancy restaurants and recreate the meal at home. That is again the case with this. I ate at Communal last summer with two of my buddies, and had a fabulous side dish–roasted green beans with a red pepper sauce. I was in heaven.

While their dish looked a little prettier, it still tasted about the same.  I added sun-dried tomatoes to mine.  Next time I will thin the sauce out a bit more. (I know that picture isn’t the most appetizing…but I promise it was so delicious that I didn’t share with anyone.)

My husband tasted the sauce and commented that this would be great served with seafood, particularly with shrimp or over some kind of white fish. I say it would also be good smeared over a piece of crusty bread.


Pan Roasted Green Beans with Roasted Red Pepper Sauce
original recipe

Ingredients:

For roasted red pepper sauce:
1 large red bell pepper
2 Tbsp. julienned sun-dried tomatoes
1 garlic clove
4 Tbsp. slivered or sliced almonds
1/4 tsp. dried basil
water, for thinning
salt and pepper
1-2 tsp. fresh lemon juice
few shakes Tabasco sauce

For beans:
1 Tbsp. canola oil
1 lb. fresh green beans, ends trimmed
salt and pepper
1-2 tsp. extra virgin olive oil
1 Tbsp. slivered or sliced almonds
2 Tbsp. bread crumbs (I used GF)

Instructions:

For red pepper sauce:
Place the red pepper under a broiler to blacken the skin, alternatively use a kitchen torch.  Place in a bowl and cover with plastic wrap.  Let sit for about 10-15 minutes.  Peel blackened skin from the pepper.  Cut pepper into pieces and put into the jar of a high speed blender.  Add the sun-dried tomatoes, garlic, almonds and basil.  Pulse until finely chopped.  Drizzle water through the feed hole until the desired consistency is reached.  Transfer to a bowl and season with salt and pepper.  Add lemon juice and Tabasco sauce to taste.  Set aside until ready to use.

For beans:
Heat a large skillet over medium-high heat.  Add the canola oil and continue heating until the oil shines and starts to smoke.  Add the beans all at once to the skillet.  (Watch out, it might splatter a bit.)  Using tongs, turn beans over and constantly move them around the skillet until they start to take on a bit of color.  Turn the heat down and add a bit of water.  Season well with salt and pepper.  Continue to cook, while turning beans over with tongs, until they are tender crisp.  Serve hot topped with the red pepper sauce.  Garnish with toasted almond slivers and bread crumbs.

For garnish:
Heat the extra virgin olive oil in a small skillet over medium-high heat.  Add the almonds and bread crumbs.  Stir constantly, adjusting heat as necessary to avoid burning them, until almonds and bread crumbs have turned golden brown.  Remove from heat and immediately transfer to a small bowl until ready to use.

For serving:
Arrange the green beans on a serving platter.  Top with the red pepper sauce, followed by the almond-bread crumb mixture.  Serve warm.

Goes well with fish or chicken, or eaten as a vegetarian main dish.  Serves 4 as a side, and 2 as a main dish.

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