| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh green beans |
| 1/3 |
c |
Butter or margarine |
| 3 |
|
Shallots, chopped |
| 1 |
|
Red bell pepper, cut into |
|
|
thin strips |
| 1 |
t |
Kosher or table salt |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
Garlic powder |
INSTRUCTIONS
Cook beans in boiling water to cover in a Dutch oven 3 to 4 minutes or
until crisp-tender; drain. Melt butter in Dutch oven over medium-high
heat. Add shallots and bell pepper, and saute 4 minutes or until
tender. Add beans; toss with salt, pepper, and garlic powder. Yield:
6 servings Typed in MMFormat by cjhartlin@email.msn.com Source:
Southern Living Summertime Magazine Posted to MM-Recipes Digest V4
#12 by cjhartlin@email.msn.com on Jun 29, 1999
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