Green Beans and Spring

green beans with rays of sunshine
I made this recipe for the first time a few years ago 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.

Green Beans with Rays of Sunshine

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

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)