Relatively simple but packed with flavor, this side dish of Green Beans with Garlic & Roasted Red Peppers is the perfect complement to a saucy main dish.
Making Green Beans with Garlic & Roasted Red Peppers
Advanced Prep
The day before, I recommend you do the following:
- Trim the ends off of your green beans and cut them into smaller pieces as needed. I like to cut my green beans to 2 – 3 inches. This is long enough to still look like a green bean, but short enough so that guests don’t usually have to cut them again before taking a bite.
- Stash your cut green beans in a zip top bag. Since I was working with 4 pounds of beans, they technically fit into a 1 gallon bag, but that didn’t give me enough room to season and toss them, so I used a 2 gallon bag. So far I’ve only found them at Gordon Food Service (GFS).
- If your roasted red peppers are not already julienned, go ahead and do so. I just started buying the jars that are already cut that way. If you want to roast, peel, and chop your red peppers from scratch, you can definitely do that too. One of my parameters is limited time, so I use the ones in a jar.
- Mix up your seasonings for the green beans and toss them in the zip top bag with the green beans. Shake well to coat and then store them in the fridge.
“Day Of” Work for Making Green Beans with Garlic & Roasted Red Peppers
On the day of, pull out your prepped bags of green beans and roasted red peppers and your minced garlic and you’ll be ready to go.
Drizzle 1.5 tablespoons of your oil into the bag with the green beans, seal, and toss again to coat.
Heat your remaining oil in the saute pan over medium high heat. Pour in the green beans and roasted red peppers. Stir to thoroughly combine the beans and peppers.
Cover with a lid and cook until the beans are fork tender (think al dente pasta), stirring every few minutes so that the ones on the bottom don’t burn. This will take about 30 minutes. Remember that you have a lot of beans. If you were just making this for normal dinner, you probably wouldn’t be making 4 pounds of beans so it would go faster. I have to frequently remind myself of things like that since patience is not my virtue.
Add in the minced garlic and cook for another 1 – 2 minutes. Until the garlic is fragrant.
Once the beans are done, transfer them to a 9×13 casserole dish greased with cooking spray. Cover the dish with aluminum foil to prevent them from drying out and then set them in the oven on warm.
Related Recipes
For some ideas of what else you may want to serve with these Green Beans with Garlic & Roasted Red Peppers, check out my Mediterranean Beef Dinner Party for some suggestions.
If your looking for some other recipes similar to this, check out my Broccoli with Roasted Red Peppers and Parmesan.
Green Beans with Garlic & Roasted Red Peppers
Ingredients
- 4 pounds Green Beans 2 Family Size bags from the produce section of the grocery store
- ½ cup Roasted Red Peppers Chopped
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Paprika Smoked Spanish Paprika if you’ve got it
- 1 tablespoon Ground Mustard
- 3 tablespoons Avocado Oil (Or Olive Oil) Divided: ½ drizzled into beans to coat before cooking; ½ heated in pan before cooking.
- 4 cloves Garlic Minced
Instructions
- Cut ends off of 4 pounds Green Beans and cut down to ~ 3 inch pieces. Place in zip top bag.4 pounds Green Beans
- Chop ½ cup Roasted Red Peppers (if they are not already julienned).½ cup Roasted Red Peppers
- Toss 2 teaspoons Salt, 1 teaspoon Ground Black Pepper, 1 tablespoon Paprika, and 1 tablespoon Ground Mustard into the bag with the green beans, seal it, and toss to coat the beans. Drizzle 1.5 tablespoons of the oil into the bag with the beans, seal, and toss to coat again.2 teaspoons Salt, 1 teaspoon Ground Black Pepper, 1 tablespoon Paprika, 1 tablespoon Ground Mustard, 3 tablespoons Avocado Oil
- In a saute pan, heat the remaining oil. Toss in the green beans and roasted red peppers.
- Cook until the beans are tender but still slightly crunchy. Think al dente. About 30 minutes.
- Add in 4 cloves Garlic (minced) and cook for another minute.4 cloves Garlic
- Keep warm until serving. If you need to hold them for a while, transfer them to a 9×13 casserole dish, cover with heavy duty aluminum foil, and stick in the oven on “Warm.” (In my oven that is 180 degrees F.)
Equipment
- Measuring Spoons
