Haricots Verts and Red Peppers

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut bell peppers into 2-inch-long strips.

3. 3

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

4. 4

   Transfer cooked peppers to a serving bowl.

5. 5

   In a 4-quart kettle 1/2 filled with boiling salted water cook beans until crisp-tender, about 3 minutes.

6. 6

   Drain beans in a colander and transfer to bowl.

7. 7

   Toss haricots verts and peppers with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.