Smart Beans – Peppers – Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 200 g beans, reen (runner beans)
- 1 shallot (s)
- 1 beefsteak tomato (s), ripe
- 2 tablespoon butter
- 1 tablespoon herbs, Italian, pickled in oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut off the ends of the beans, then wash and halve them. Then cook in boiling salted water for about 8 minutes and then drain.
- Halve the peppers, remove the seeds and white inner parts, wash and cut into 1 cm wide strips. Peel the shallot and chop it roughly. Score the tomato, remove the stalk, scald with hot water, peel off the skin and dice the pulp.
- Sweat the shallot cubes in hot butter until they turn light golden yellow. Add the pepper strips and sweat them until they are lightly cooked. Then stir in the beans and diced tomatoes, season with salt and pepper and cook covered on low heat for about 1-2 minutes.
- Finally stir in the herbs and serve.
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