January 18, 2018
Dinner, Side Dishes, Beans,
Southern, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Summer, Weeknight Meals, Skillet, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Wine, Green Beans, Oil more
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"This is a really versatile recipe. You can use sherry instead of wine, and add onions and bell peppers if you'd like. It's the blistering that makes this yummy!"
Heat a skillet over medium-high heat. Add the olive oil to the skillet and swirl to coat.
Add the crushed red pepper and the green beans. If you are adding onions and bell peppers, do so now. Cook 3 minutes, stirring often, until the vegetables are blistered.
Add the wine or sherry; cook 2 minutes or untuil the liquid evaporates, stirring often. Sprinkle with salt and enjoy!
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