Monday, 15 August 2016

Green Beans with Peppers & Onions

Pretty much what it says on the tin. Red peppers would be prettier, but it is still very early in the pepper season and the only peppers ready in our garden so far are the sweet banana peppers. Onions are fattening up nicely and the beans are producing their second wave. Into the pan with all of them...

Makes 2 to 4 servings
20 minutes prep time

Green Beans with Peppers & Onions

250 grams (1/2 pound) green beans
2 large banana peppers
OR 1 large red pepper such as Chervena Chushka
1 medium onion
1 tablespoon mild vegetable oil
1 tablespoon soy sauce
1/4 to 1/2 teaspoon hot red chile flakes (OPTIONAL)

Wash the beans and trim off the ends. Wash and core the peppers, and cut them in long strips about the same length as the beans (i.e. the length of the peppers). Peel the onion, and cut it in half from top to bottom, then into thin slices also lengthwise.

Heat the oil in a medium sized skillet. Add the beans and a few tablespoons of water, and cook over medium-high heat, stirring constantly until the water is evaporated and the beans are about two-thirds cooked. If the water is gone before that stage, add a little more.

Add the pepper and onion slices, and cook, stirring constantly until they and the beans are cooked to your liking. Add the soy sauce and hot chile flakes, and cook for another minute or so until they are evenly distributed and absorbed onto the vegetables.

Last year at this time I made Green Beans à la Poutine. A fancier dish than this, but mighty fine.

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