I picked these beans one morning, and made this dish the same night. Having a home garden is so amazing and wonderful. Too bad it wasn't MY garden though, it was my parent's. We stayed with them a few days last week and got to eat fresh tomatoes, raspberries, strawberries, blackberries, zucchini & squash (of course) beans and peppers. Ahh, some day.
Anyway, I loved these beans. They were very simple, and roasting the pepper and onion, made them so flavorful. I could probably eat these every couple of days while beans are on. Yum-o!
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1 red bell pepper, large-diced
Olive oil
Freshly ground black pepper
Preheat the oven to 425° F. In a large pot of boiling salted water, blanch the beans for 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl, toss the onion and bell peppers with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Place in a single layer on a baking sheet, and roast for 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Arrange green beans on a platter. Spoon the roasted vegetables over the beans and toss to coat. Add a drizzle of olive oil and sprinkle salt and pepper if needed.
SOURCE:Ezra Pound Cake
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Make Ahead Meals For Busy Moms
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