Sautéed Green Beans with Roasted Red Peppers and Basil

Name: Sautéed Green Beans with Roasted Red Peppers and Basil
Yield: Serves 4
Ingredients: 2 teaspoons, olive oil; 1 medium, shallot, minced; 1/8 teaspoon, red pepper flakes; 1 teaspoon, olive oil; 1 pound, green beans, stem ends snapped off, beans cut into 2-inch pieces; , Salt and ground black pepper; 1/4 cup, water; 1/3 cup, roasted red peppers, cut into 1/2-inch pieces; 2 tablespoons, chopped fresh basil leaves; 1 teaspoons, red wine vinegar

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Appears in Cook's Illustrated November/December 2008

Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?

SERVES4

TIME25 minutes

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 ...

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