Green beans+bell peppers+nuts+basil = super yum!
This was a recipe in one of my Cooking Pleasures (now known as Cooking Club) magazines. While the recipe called for 2 lbs of green beans, I purchased only 1.3 lbs since I don't weigh my goods at the point of collection. Oops. That was the only thing I changed; I wish I had a link for you to double-check, but it seems the site is broken...again. You'll just have to trust me.
Green Beans Provencal
0.94 lb green beans
While Rodney thought this was just ok as it had "too many peppers", I thought it was completely fabulous! I can't wait to do this again, though I will be sure to use the original amount of beans, 2 lbs. I think it's likely Rodney will like it better as the amount of peppers would thus be reduced by half in comparison.
Total: $2.98 -- let's say $4 to include nuts and stuff. That makes each serving about $1.34.
2 tbsp olive oil
1 red bell pepper, cut into strips
1.5 tsp dry basil
1/4 tsp salt
1/4 c pine nuts, toasted if desired
Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking.
Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1-2 minutes.
Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1-2 minutes.
Add beans; cook 5 minutes or until heated, stirring occasionally.
Stir in basil and salt.
Sprinkle with pine nuts.
While Rodney thought this was just ok as it had "too many peppers", I thought it was completely fabulous! I can't wait to do this again, though I will be sure to use the original amount of beans, 2 lbs. I think it's likely Rodney will like it better as the amount of peppers would thus be reduced by half in comparison.
Cost:
green beans: $1.31
red bell pepper: $1.67
Total: $2.98 -- let's say $4 to include nuts and stuff. That makes each serving about $1.34.
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