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I cut this in half and used a 12 oz bag of prewashed and trimmed green beans to save time. I blanched these in boiling water until crisp tender (about 3 minutes), drained them, and immersed in a bowl of ice water for a bit. After draining them, I threw them in a ziploc bag for later. Diced the shallots and red pepper and threw them in frig for later as well. This made last minute prep about 4 minutes total, which is great if you're entertaining or just want to make things ahead. I simply loved the fresh taste of this recipe! The red pepper and garlic powder give those 'ol green beans some zip!

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quikgourmet November 25, 2009

This bean recipe is sooo good!! We served as a side to a peppercorn roasted pork tenderloin and halved it to suit just the two of us. We thought it had great flavor and was easy to prep. We boiled longer than the 3-4 mins (more like 7 or 8) because we like our beans softer. We would definitely make this recipe again. It is very versatile. Thanks!

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Dr. Jenny October 19, 2008

loved these used your green beans and shallot recipe and with left overs made these

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Dienia B. June 12, 2007
Green Beans With Shallots and Red Bell Pepper