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Green Beans with Shallots and Red Peppers

Shallots are garlic's uptown cousins. More assertive than onions but nowhere near as pungent as garlic, they possess a refinement and class possessed by no other member of the Allium family. Combined with chopped red bell peppers, they put a black tie and tails on ordinary green beans.

Serves 6
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
71 calories per serving


> 1 tbsp canola oil
> 5 small shallots, thinly sliced
> 1 red bell pepper, chopped
> 1 tbsp granulated sugar
> Ground black pepper to taste
> 1 1/2 lb fresh green beans, trimmed and snapped


Heat oil in a skillet over medium-low heat, add shallots and red bell pepper, cook and stir until softened. Sprinkle shallot mixture with sugar and pepper, and reduce heat to low. Cover and cook slowly, stirring occasionally, until sugar dissolved and the shallots caramelize, 5-8 minutes. Steam or microwave green beans until just tender. Add beans to skillet with the shallot mixture and mix well. Remove from heat, serve immediately.

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