Roasted Red Pep­per Green Beans

This recipe show­cases a creamy sauce made with shal­lot-and-chive cheese. The toasted pine nuts add crunch.

Simple & Delicious - - ON THE MENU - —Becky El­lis, Roanoke, VA

Takes: 20 min. • Makes: 10 serv­ings

2 lbs. fresh green beans, trimmed 1 Tbsp. but­ter 1/2 cup pine nuts Dash salt 1 pkg. (5.2 oz.) shal­lot-chive spread­able cheese 1 jar (8 oz.) roasted sweet red pep­pers, drained and chopped

1. In a pot of boil­ing wa­ter, cook the green beans un­til ten­der, 6-8 min­utes.

2. Mean­while, in a large skil­let, melt but­ter over medium heat. Add the pine nuts; cook and stir un­til lightly browned, 3-4 min­utes. Re­move from heat; sprin­kle pine nuts with salt.

3. Drain the beans; re­turn to pot. Place the cheese over warm beans to soften; toss to coat. Add the red pep­pers; toss to com­bine. Sprin­kle with the pine nuts. Serve im­me­di­ately.

3/4 CUP 152 cal., 12g fat (5g sat. fat), 18mg chol., 341mg sod., 9g carb. (3g sug­ars, 3g fiber), 4g pro.


Pine nuts are pricey. If you don’t want to splurge, try chopped pecans, sliv­ered al­monds or cashew halves. Once the cheese is stirred in, it thick­ens quickly as it cools off. Keep the beans warm, then add the cheese right be­fore bring­ing them to the ta­ble.

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