Harlequin spring beans
0
- Prep Time15 min
- Total Time15 min
- Makes8 servings
Ingredients
500 g green wax beans
500 g yellow wax beans
2 bell peppers, preferably red and orange
1 tbsp butter
1/4 cup chopped pecans, or slivered almonds
pinch of salt
pinch of freshly ground black pepper
Instructions
Slice stem ends from beans. Seed and julienne peppers into pieces about same width as beans. When ready to serve, heat about 1 inch (2.5 cm) water in a large saucepan set over medium-high heat until boiling. Meanwhile, heat butter until bubbly in a small frying pan set over medium heat. Add pecans and cook, stirring often until fragrant and lightly toasted, from 2 to 3 minutes. Remove from heat and set aside while continuing with recipe.
When water is boiling, add vegetables and stir. Cover and cook, stirring once or twice, until vegetables are bright in color and hot, from 5 to 7 minutes. Do not overcook. Drain and arrange in serving dish. Pour buttered pecans over top. Season to taste and serve right away.
Nutrition (per serving)
Calories 81, Protein 2.5g, Carbohydrates 10.8g, Fat 4.2g, Fibre 3.2g, Sodium 18mg.
Steaming beans and peppers heighten vivid colors, then buttery toasted pecans add flavor and texture--beautifully simple.
Make ahead
Prepare vegetables but do not cook. Refrigerate, covered, for up to 1 day.
