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Recipes Side Dishes Vegetables Beans
Recipes Side Dishes Vegetables Beans
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| Servings: | 8 |
| Author Notes: |
This recipe by Louise Fiszer was given to us by the folks at WineAnswers.com, as part of a fabulous holiday meal (click here for details). Delicious and a visual knockout. If you can't find all of the fresh herbs listed, use the ones that are available and mix with chopped parsley. |
| Ingredients: |
3 tablespoons butter 1/4 cup thinly sliced shallots 1 large red bell pepper, seeded and diced 3 pounds green beans, trimmed, cut into 2 inch lengths and cooked just until tender 2 cups fresh or frozen, thawed corn kernels salt and pepper to taste 2 teaspoons chopped fresh dill 2 teaspoons chopped fresh tarragon leaves 1 teaspoon chopped fresh thyme leaves |
| Instructions: | In a large skillet melt butter. Cook shallots and pepper over medium high heat about 3 minutes or until slightly wilted. Add green beans and corn and cook about 2 minutes until heated through. Add salt and pepper to taste. Combine herbs and stir in half of them. Remove mixture to a serving dish and sprinkle with remaining herbs. |
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