Make-Ahead Green and Waxed Bean Bouquets
- Vegetable recipes
- Gluten free
- Peanut free
- Low calorie
Ingredients
- 1 lb (500 g) each green and yellow beans
- 1 red pepper, quartered and thinly sliced
- 1/2 tsp (2 mL) each salt and pepper
- 3 tbsp (50 mL) melted butter
- chives
Preparation
Trim stem ends from beans and wash under cold running water.
Boil in batches in a large pot of boiling salted water for 4 to 5 minutes or until cooked but not limp. Add red peppers for last 30 seconds of cooking.
Immerse vegetables in ice cold water until chilled. Drain well and store tightly covered in the refrigerator for up to 2 days.
Bundle four or five beans and a strip of red pepper together.
Wind a length of chive around each bundle and tie closed. Trim ends of chives if they are long or uneven. Reheat beans by placing bundles in a bowl or saucepan and pour boiling water over beans. Drain well.
Stir salt and pepper into butter. Place beans on serving plates or platter and brush butter evenly over top.
Makes 10 servings.
Make-Ahead: Can be made at least 8 hrs ahead.
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