Friday, March 18, 2011

Bias Cut Green Beans

I've had asparagus cut this way, but it's not as fun to eat when you don't get to bite into the shoot. I think that green beans are a better application for this technique. They're a bit of a pain to cut like this, but boy they're yummy.

8-16 oz. green beans
1 red bell pepper
3 shallots
olive oil
dash of red pepper flakes
splash of white wine
ground black pepper

Boil some well salted water for blanching the green beans. Cut the green beans on a fine, thin bias. Blanch for 3 minutes or until they are just tender. Shock in cold water and drain.

Cut the red pepper into a very fine dice, and slice the shallots thinly. Heat the olive oil in a saute pan and add the shallots and red pepper flakes. Saute for 2 minutes and then add the diced red pepper and saute until they start to brown on the edges. Add the green beans and black pepper and stir for 2 minutes. Add the wine and salt and simmer until the liquid evaporates.

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