Green Beans with Rays of Sunshine
I made this recipe for the first time on a day in March. The weather was turning warmer, and I had major spring fever. That night, when I served the green beans at dinner, I told my husband I was having trouble coming up with a creative name to describe this dish. He took one look and immediately blurted out, "Green Beans with Rays of Sunshine." I liked it, and so the name stuck.
Ingredients
- 1 pound fresh or frozen green beans
- 1 yellow bell pepper, seeded and cored
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup minced onion
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Steam green beans 20-22 minutes or until tender crisp (you may also boil in a large saucepan 8-10 minutes). While green beans are cooking, shred yellow pepper in a food processor (use shredder attachment) or by hand. Drain any liquid, and set aside.
- When green beans are done cooking, heat olive oil in a large skillet over medium heat. Add onions and yellow pepper. Cook until onions are soft and translucent. Add green beans, dill, salt, and pepper. Stir well, and serve immediately.
- Yield: 6 servings (serving size: about 1/2 cup)
Notes
- Serve as a side dish with Chipotle Black Bean Burgers or Antipasto Pizza Pie.
- Add diced walnuts.