Green Beans with Roasted Red Peppers

Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn the peppers often to char or blacken most of the skin. The peppers will cook inside during this time. Do not allow them to scorch or burn on the inside. Turning often will help.

When soft and well blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using a paper bag, wrap the entire bag in a heavy old towel. This will help maintain the inner heat to continue to soften the peppers. Allow the peppers to cool to warm, easy-to-handle temperature.

Remove one pepper at a time and, on a cutting surface, using the back of a knife; scrape the pepper skin from the flesh. Remove all the skin and the stem end. Split open pepper and remove all soft inner veins and seeds. Cut the roasted pepper into short strips and set aside. Proceed with remaining pepper. (This process may be done up to one day ahead, and the roasted pepper strips chilled, ready for use.)

Meanwhile, wash and stem green beans.* Place a steaming rack in a medium-sized saucepan and place beans onto rack. Be certain there is at least 1 inch of water in bottom of pan. Cover and bring to full, rolling boil over MEDIUM-HIGH heat. Steam about 3 to 4 minutes or until tender and still bright green. (Steaming time will vary depending on size, freshness, and amount of beans being steamed.) Remove immediately and place in serving bowl.

Toss with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.

*Quick Tip: Use canned or frozen beans, heat or cook as directed, and then drain and toss with jarred roasted pepper strips.
Each serving provides: An excellent source of vitamin A, vitamin C and calcium, and a good source of folate and fiber.