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Green Beans with Garlic and Roasted Red Pepper

November 20, 2008
Jim Allen
is the Calvary Café Vegetable Chef, though no one knows how he moved so quickly from washing dishes to producing side dishes, especially because he likes his vegetables Alabama soft and Executive Chef Philippe prefers veggies with a little fight left in them. At any rate, he manages the 50,000 BTU burners of the café stove top like a pro and is affectionately known as Mr. Green Bean. All our green bean recipes use the same technique, sautéing/steaming in olive oil and/or butter and adding one or two ingredients to dress it up. Suggested variations follow this recipe. We use the 5 lb bags of frozen green beans you buy at Sam’s® because it makes it more difficult for Alabama Jim to turn them into mush.

  • Frozen Green Beans – thawed
  • Garlic – cut into thin slices
  • Roasted Red Pepper in a jar – drain and reserve liquid – chop
  • Red Pepper
  • Olive oil
  • Salt and pepper

Heat olive oil in hot skillet.
Add garlic and stir
Add Green Beans and Red pepper
Sprinkle with salt and pepper
Add a little of the liquid from the red peppers
Toss in pan or stir if you prefer
Cover and cook on medium heat until fork tender – or Jim’s version - all limp and mushy.

Variations on a theme
Green Beans with Almonds and Zest of Lemon
Green Beans with Onion and Candied Pecans
Green Beans with Garlic