Sautéed Haricots Verts with Red Bell Pepper and Lemon

Serves: 2

Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.

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2 teaspoons olive oil
6 ounces haricots verts (french green beans), trimmed
1 cup thinly sliced red bell pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.


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