Ingredients
1
1/2 pounds haricots verts (or other slender green beans), trimmed
2
medium-size red bell peppers, seeded, cut into 1/2-inch dice (2 cups)
1/2
cup pine nuts, toasted
Directions
1.
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
2.
Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.
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