Beans in Red Pepper Soffrito Recipe Video
Ingredients
| Yellow wax beans | 1⁄2 Pound, ends trimmed | |
| Blue lake beans | 1⁄2 Pound, ends trimmed | |
| Yellow onions | 2 , minced | |
| Sweet red pepper | 2 , minced | |
| Olive oil | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 107 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 71.1 mg3%
Total Carbohydrates 9 g2.9%
Dietary Fiber 2.8 g11.3%
Sugars 2.7 g
Protein 1 g2.1%
Vitamin A 27.3% Vitamin C 92.6%
Calcium 3% Iron 1.2%
*Based on a 2000 Calorie diet
Directions
To make the soffrito, combine the onions, red pepper and olive oil in a small skillet with a pinch of salt. Place over medium heat and cook until vegetables have cooked down and are soft, about thirty minutes serving occasionally.
To serve, heat a large skillet over high heat. Add the soffrito to the pan and the beans. Toss beans with the soffrito and season with salt and pepper to taste. Serve alongside of a piece of grilled meat or fish.
Enjoy with a glass of Cakebread Cellars Anderson Valley Pinot Noir.
Editors Review
A side dish to be made to compliment your mains? The this summer bean dish is the thing to make! Freshly picked beans tossed in a red pepper sofrito and you have one lip smacking dish! See the video for more!Chef
