Posted by: A Part of the Solution | September 9, 2010

Green Bean Sauté

his is a dish I developed to use up a bumper crop of cherry bomb peppers, which we had last year. We may have some productivity out of our pepper plants before the frosts come, but it’s going to be a near thing. This drought has slowed down everything it hasn’t killed outright. In the meantime, you’ll have to purchase the produce to make these beans. They’re super delicious.

Green Bean Sauté

1 1/2 TBSP light sesame oil or drippings

2 small, or 1 large, shallot

4 oz cremini, or button, mushrooms

3/4 lb good green beans

6 cherry bomb peppers, or 1 small red bell pepper, or some other pepper/s you have on hand

2 TBSP red or white wine

Salt and pepper

Heat the oil or drippings in a large, heavy bottomed sauté pan, casts iron works well–though it may discolor the veggies, so if you’re a visual eater a quality stainless steel pan might be better. Chop the shallot very small and throw it into the pan. Brush or peel the mushrooms and slice them thinly. Add them to the pan. Throw a little salt over the mushrooms and give the pan a stir. This will release the excess water in the mushrooms, and concentrate their flavor.

Seed and devein the pepper/s you’re using. I like to prep mine in thin strips about 1 1/2″ long. Put them in the pan and give it a stir. Top the green beans and slice them into lengths to match the peppers. Add them to the pan. Give the contents a stir every three minutes or so for about fifteen minutes. The beans should still have some bite to them, but be cooked without a doubt. Deglaze the pan with the wine and serve these immediately, once you’ve checked them for salt and pepper. Yum!

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