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A Cooking Adventure with Thom

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Green Beans with Preserved Lemons and Roasted Red Peppers

Recipe copied from The Richmond Times-Dispatch
Serves: 6






1 red bell pepper
1 pound green beans
1 teaspoon salt
3 tablespoons olive oil
1 dried hot red chili
4 cloves garlic, peeled and smashed
╝ preserved lemon, diced (can return remaining lemon to brine)*
Juice of 1 lemon
Salt and pepper, to taste

Cooking Method

*Available at Mediterranean Bakery & Deli on Quioccasin Road, Mediterranean Market & Deli on Staples Mill Road and Sur La Table at Stony Point Fashion Park

Roast a red bell pepper until skin is blackened. Place in closed paper sack. When cooled, peel skin. Slice, removing seeds and ribs.

Cut green beans into 1-inch pieces. Add salt to a large pot of boiling water. Add beans and quickly blanch. Remove and plunge into ice water. Drain.

Heat a large sautÚ pan over medium-high heat. Add oil, hot chili and garlic. Stir-fry until chili starts to darken. Turn heat to medium and add green beans and lemon. Stir-fry to heat through. Add lemon juice; salt and pepper to taste.

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