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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 24 2011

Green Beans With Shallots and Red Pepper

2 (16-oz.) packages frozen whole green beans, thawed
1/4 cup butter
3 large shallots, thinly sliced
1 large red bell pepper, cut into thin strips
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon minced garlic

Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.

Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and saute 4 minutes or until tender. Add green beans, salt, pepper, and garlic and toss to combine.