Sautéed Green Beans with Roasted Red Peppers and Basil
Appears in Cook's Illustrated November/December 2008
WHY THIS RECIPE WORKS
We wanted a green bean recipe that gave us tender, lightly browned, fresh-tasting beans in just one pan. Reversing the conventional process of blanching and then sautéing, we sautéed the beans first, then added water to the pan and covered ...