Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Vegetable
Amount Measure Ingredient -- Preparation Method
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2 pounds green beans -- tipped and tailed
3 tablespoons butter
2 garlic cloves -- peeled and chopped
1 red bell pepper -- seeded and sliced
14 Greek-style olives -- drain pit and halve
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice
Salt and pepper
Bring a large quantity of salted water to the boil in a large saucepan. Add
the beans and blanch 5 to 7 minutes. Drain, refresh under cold water, and
drain again. This can be done 3 or 4 days in advance. In a skillet, heat the
butter until it sings . Add the garlic and red pepper and cook until the
garlic turns golden, being careful not to let it burn. This will only take a
minute or two. Add the blanched beans, olives, oregano, lemon juice, and salt
and pepper to taste. Toss for about 2 minutes, until the beans are heated
through.
