1poundof fresh green beans – trim the ends if needed
1large red bell pepper – remove the seeds and slice into thin pieces
1large shallot – peel off the skin and slice into rings
1tablespoonof crushed red pepperIf you’re not a fan of spicy, omit the peppers or start with a ½ of a teaspoon and go from there
Ground sea salt and black pepper to taste
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Instructions
Heat the olive oil on medium-high heat in a large cast iron skillet or a heavy pan. When the oil is hot add the green beans and red bell pepper. They should sizzle when they hit the pan. Toss them in the olive oil to coat and cook for five minutes. Tossing occasionally so they don’t burn. After five minutes add the shallot, crushed red pepper, and sea salt and black pepper to taste. Toss and cook for approximately another five minutes. Stir occasionally. The green beans should be tender, not hard and not mushy.
Enjoy!
Notes
Store in an airtight container in the refrigerator. Reheat in a skillet on the stovetop. Nutrition Disclaimer