Green Beans Provencal

September 17, 2008



Green Beans Provençal

If you can't find herbes de Provence, substitute
1 1/2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.

2 lb. green beans
2 tablespoons olive oil
1 red bell pepper, cut into strips
1 1/2 teaspoons herbes de Provence
1/4 teaspoon salt
1/4 cup pine nuts, toasted if desired*

1. 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.

2. Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1 to 2 minutes. Add beans; cook 5 minutes or until heated, stirring occasionally. Stir in herbes de Provence and salt; sprinkle with pine nuts.

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.