So I ended up settling on green beans, also known as string beans or French beans or haricots vert – the latter still rolls off my tongue having grown up in Quebec. The following is a quick way to put together a side dish for grilled chicken breast.
1/2 pound fresh green beans with ends snipped off
1/2 large red bell pepper, julienne into 1/4” strips
1/4 cup pine nuts
1 tablespoon olive oil
1 teaspoon lemon or lime juice
Pepper to taste
- Using a large pot , bring 2 quarts of water to a rapid boil, add the green beans and return to a rolling boil to cook for 6 to 7 minutes until they are tender but still crisp. Pour the beans into a colander, rinse under cold water to stop cooking and set aside.
- In a dry skillet over medium heat, toast pine nuts until lightly browned. Remove to small bowl.
- Add oil to the skillet. When the oil is hot, sauté the red peppers for 5 to 6 minutes until almost softened. Then add the green beans, juice and pepper – stir gently for about three minutes to reheat the beans. Toss in the pine nuts and heat 1 more minute. Serve.