Green beans are another one of those things I grew up thinking I didn’t like. That’s because green beans meant a quickly-heated can of those gray and stringy slivers that barely resemble a real bean. Once I tried real, fresh beans I realized what I’d been missing.
Still, by themselves, green beans can be a little boring. Good thing it’s so easy to jazz them up! This was another one of those raid-the-produce-drawer dishes that I threw together at the last minute for a tasty and healthy side dish.
- Green Beans, rinsed and ends trimmed
- Red Pepper, sliced into thin strips
- Red Onion or Shallot, cut into thin rings
- Olive Oil
- The Rum and Coke is optional
In a large saute pan, heat a little olive oil over medium heat and saute the shallots until they soften and begin to brown.
While the shallots are cooking, steam the green beans until they’re just barely tender.
Add the pepper to the shallots and cook for a few more minutes, until the pepper is barely tender. Add the green beans and cumin.
Stir over medium to medium-high heat until the beans are done. Season to taste with salt and pepper.
Serve them up hot and enjoy!