Karl’s Harcourt Vert with Red Bell Pepper

I needed a vegetable to go with the chicken Madeira that I was serving for Jan’s visiting friends. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans. Plain green beans are a bit boring, so I decided to add more interest with herbs and red bell pepper.

Karl’s Harcourt Vert with Red Bell Pepper

Karl’s Harcourt Vert with Red Bell Pepper

Ingredients

1 lb. French harcourt vert

2 Tbs. butter or smaltz (or olive oil for Vegan)
½ yellow onion, sliced pole to pole, ¼ inch thick
½ tsp. Kosher salt

½ large red bell pepper, sliced pole to pole, ¼ inch thick
6 cloves garlic, crushed

1 tsp. summer savory
¼ tsp. black pepper

1 Tbs. balsamic vinegar

Directions

1. Rinse and stem the green beans and steam them until just crisp tender, about 5-7 minutes.

Tip: You may use Blue Lake green beans, but you will need to steam them just a little bit longer.

Note: Be careful not to overcook the green beans. They will be cooked a second time and mushy green beans are not appealing.

2. Dunk the beans in cold water—to stop them from over cooking. Drain and set them aside.

3. Five minutes before dinner, sauté the onions with the salt until starting to soften, about three minutes.

4. Add the red peppers and continue sauté for two more minutes.

5. Pull the vegetables to the sides of the pan and add the garlic to the  hole in the center.

6. Sauté the garlic for one minute, until fragrant.

7. Stir in the green beans, summer savory, and black pepper. Cook for two minutes to reheat the beans

8. Sprinkle on the balsamic vinegar and toss to coat.

9. Transfer to a serving bowl and serve immediately.