Green Beans and Red Peppers with Almonds

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a baking pan, toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored.

3. 3

   Cut bell peppers into 2-inch-long strips.

4. 4

   In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes.

5. 5

   Transfer cooked peppers to a serving bowl.

6. 6

   Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.

7. 7

   In a 4-quart kettle half filled with boiling salted water, cook beans until crisp-tender, about 6 minutes for green beans or about 3 minutes for haricots.

8. 8

   Drain beans in colander and transfer to bowl.

9. 9

   Toss vegetables with almonds and salt and pepper, to taste.

10. 10

    Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz

* Per serving · 4 servings · Values may vary.

No additional tips available.