Ohio State University Extension
Ohio State University Extension
Margaret Jenkins
Clermont County
P. O. Box 670
1000 Locust Street
Owensville, OH 45160
Phone 513-732-7070
Fax 513-732-7060
Jenkins.188@cfaes.osu.edu
Recipe of the Month-August 2007
Garden Green Beans with Roasted Red Peppers
2 medium red sweet bell peppers or small jar of red peppers (drained)*
½ lb. fresh green beans (3-1/2- 4 cups)
½ tablespoon olive oil
½ teaspoon salt
1 tablespoon balsamic vinegar
Ground black pepper, to taste
1. Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn the peppers often to char or blacken most of the skin. The peppers will cook inside during this time. Do not allow them to scorch or burn on the inside. Turning often will help.
2. When soft and well blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using a paper bag, wrap the entire bag in a heavy old towel. This will help maintain the inner heat to continue to soften the peppers. Allow the peppers to cool to warm, easy-to-handle temperature.
3. Remove one pepper at a time and, on a cutting surface, using the back of a knife; scrape the pepper skin from the roasted pepper into short trips and set aside. Proceed with remaining pepper. (This process may be done up to one day ahead, and the roasted pepper strips chilled, ready for use.)
4. Meanwhile, wash and stem green beans.* Place a steaming rack in a medium-sized saucepan and place beans onto rack. Be certain there is at least 1 inch of water in the bottom of pan. Cover and bring to full, roiling boil over MEDIUM-HIGH heat. Steam about 3 to 4 minutes or until tender and still bright green. (Steaming time will vary depending on size, freshness, and amount of beans being steamed.) Remove immediately and place in serving bowl.
5. Toss with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.
*Quick Tip: Use canned or frozen beans, heat or cook as directed, and then drain and toss with jarred roasted pepper strips.
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NUTRITION FACTS PER SERVING: 54 CALORIES, 1.9 GRAMS TOTAL FAT (0.3 GRAM SATURATED FAT), 31% of Calories from FAT, 1 GRAM PROTEIN, 8 GRAMS CARBOHYDRATES, 0 MG CHOLESTEROL, 3 GRAMS DIETARY FIBER, 358 MG SODIUM
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