Prep 30 mins
Cook 30 mins
Another recipe from chef Douglas Spingler of the Silo Cooking School in New Milford, Connecticut. Originally in a November 1981 issue of Bon Appetit in a traditional American Thanksgiving feature of "Cooking Class". Not only is this side dish delicious, the colors really pop! Great for Thanksgiving or Christmas dinner!
Red Pepper Butter
- 2 tablespoons butter (1/4 stick)
- 2 red bell peppers, shredded
- 3⁄4 cup unsalted butter, room temperature (1 1/2 sticks)
- 1⁄4 cup chopped onion
- 1 lemon, juice of
- salt & freshly ground black pepper
- 3 lbs green beans, washed and trimmed
- 2 tablespoons unsalted butter (1/4 stick)
- 3 red bell peppers, cored, seeded and cut julienne
- For Butter.
- Melt butter in medium saucepan over medium-high heat.
- Add shredded peppers and saute until crisp-tender.
- Transfer to dish using slotted spoon and set aside.
- Combine 3/4 cup butter with onion in processor and mix well.
- Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
- Bring 2 quarts of water to boil in large saucepan over high heat.
- Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
- Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
- Melt 2 tablespoons butter in large saucepan over medium-high heat.
- Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
- Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
- Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
- Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
- Transfer to large serving bowl and top with remaining pepper butter and serve.