Garlic and Walnut Green Beans
Portion size: 10 to 12 . To save time in the kitchen, blanch the beans and prep the remaining ingredients up to two days ahead. That leaves only about five minutes of cooking time just before serving.
Ingredients
- 2 lb (907 g) green beans, trimmed
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 1 jar (370 mL) roasted whole sweet red peppers, drained and diced
- ⅓ cup (75 mL) chopped fresh parsley
- ¼ cup (60 mL) chopped walnuts, toasted
Instructions
- In large saucepan of boiling salted water, blanch beans, in batches, for 3 minutes. Using slotted spoon, transfer to ice bath to chill. Drain well and pat dry. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
- In wok or large skillet, heat oil over medium heat; cook garlic, stirring, until pale golden, about 30 seconds.
- Stir in green beans, salt, pepper and ¼ cup water; cook, stirring, until tender-crisp, about 4 minutes.
- Stir in red peppers and parsley; cook, stirring, for 1 minute. Transfer to serving dish; sprinkle with walnuts.
- Source : Canadian Living Magazine: December 2012