3 red peppers or a small jar of pimentos
About 1 pound green beans
3 tablespoons olive oil
3 cloves garlic
Coarse salt to taste
Pepper to taste
1 tablespoon chopped parsley
Roast the peppers until they char, remove the blackened skins and seeds and cut into strips.
Trim the beans and cook in boiling salted water until tender, drain and pat dry with paper towels. Heat the olive oil in a saute pan and add the garlic, cooking until soft but not browned. Add the beans and pepper strips and toss in the garlic oil until heated through. Season with salt and pepper and top with parsley. Makes 4 servings.
Thursday, November 08, 2001
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