- Makes: 12 servings
- Prep: 20 mins
- Cook: 12 mins
- In large Dutch oven bring salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated up to 24 hours.)
- In a 12-inch skillet (with ventilation fan on)* cook 1/2 of the garlic and 1/2 of the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half the green beans and cook, stirring frequently, for 2 to 3 minutes or until heated through. Season with salt. Remove from skillet; repeat. Place all beans in serving dish. Add pepper strips to hot skillet and cook 2 to 3 minutes. Toss beans with lime peel and juice. Top with pepper strips.
Prepare recipe as directed above. After removing green beans add pepper strips, add 1/2 of a peeled, cored pineapple, cut in 6 or 7 slices, to hot skillet. Cook 4 minutes, turning once. Add to beans and peppers. Makes 12 servings.
Prepare as directed above except cut green beans in 2-inch lengths and chop sweet pepper, and do not toss with lime peel and juice. Cook 1 lb. dried linguine pasta according to package directions. Drain and rinse under cold water. In a bowl combine lime peel and juice with 1/2 cup bottled Italian salad dressing. Add pasta; toss to coat. Pile on a serving platter. Top with green beans, peppers, 1/3 cup halved pitted kalamata olives, and 1/4 cup toasted chopped walnuts. Serve at once or refrigerate up to 24 hours.
Nutrition information per serving: 239 cal., 8 g fat, 0 mg chol., 308 mg sodium, 36 g carbo., 4 g fiber, 7 g pro.
Prepare recipe as directed above through step 1, adding 1 lb. asparagus and/or snow peas during the last 3 minutes of cooking. Drain; rinse under cold water. Place in serving container with red pepper and a thinly sliced shallot. In screw-top jar combine the 4 cloves of garlic, minced; the crushed red pepper; olive oil; lime peel; and lime juice with 1/2 cup cider vinegar, 1/4 cup sugar, 2 tsp. snipped fresh tarragon or dillweed, 1 tsp. each celery seed and dry mustard, and salt to taste. Cover; shake well to combine. Pour over bean mixture; toss to coat. Serve at once or refrigerate up to 6 hours.
Nutrition information per serving: 72 cal., 2 g fat, 0 mg chol. 103 mg sodium, 12 g carbo., 3 g fiber, 2 g pro.
*When heated, the crushed red pepper flakes release vapors that may burn the nose. For that reason, turn on the ventilation fan.
- Per serving:
- 58 kcal cal.,
- 2 g fat
- 2 g monounsatured fat),
- 102 mg sodium,
- 9 g carb.,
- 3 g fiber,
- 3 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet