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.
Store in an airtight container in the refrigerator.
Reheat in a skillet on the stovetop.
Serving: 0.25cup | Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1538IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg