Sauteed Haricots Verts et Poivrons Rouges

1. 1

   Put the olive oil in a large skillet, and saute the shallots until translucent.

2. 2

   Add the green beans and peppers, stir-frying over medium heat for about 30 minutes, or until the beans are very soft.

3. 3

   Stir in the capers and black olives and heat until warm, and add salt and pepper to taste.

4. 4

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.