Green BEAN & GARLIC-Butter SAUTE w/ Water CHESTNUTS & Sweet RED PEPPER

Table of Contents: VEGETABLES

 

Select small, fresh green beans.

 

2 lbs. green beans

1-cup water

¾ tsp. salt, plus extra, if needed

4 T. butter or margarine

4 large cloves garlic, minced then crushed

8 oz. sliced water chestnuts, drain and cut slices in half

½ large sweet red pepper, thinly sliced

½ tsp. freshly ground black pepper

3/4 tsp. lemon juice

 

 

 

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Remove the end tips of the green beans; then wash and drain.  Break beans into halves and remove any side-strings.

 

In a Dutch oven, bring the water to a full boil, and add salt and the beans.  Return water to a boil; then cover and turn heat to simmer; cook for 10 minutes or until tender-crisp.  Immediately drain beans in a colander.

 

Add the butter to the now empty Dutch oven to melt; then add the garlic, and cook on medium-low heat until garlic is tender.  Raise the heat to medium-high to add the water chestnuts and green beans.  Sauté for 1 minute; then add the sweet red pepper, black pepper, and lemon juice.   Gently mix all ingredients, keeping the green beans as whole as possible, and cook for 1 minute more.  Taste for salt and add, if needed.

 

Makes 4 to 8 servings.

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