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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Snap Beans with Red Bell Pepper

Amount Ingredient
1 pound snap beans, stems trimmed
2 teaspoons olive oil
1 clove red bell pepper, seeded and julienne
1/2 teaspoon red pepper flakes (if desired)
1 clove garlic, finely chopped
1 teaspoon sesame oil
  kosher salt to taste
  fresh ground black pepper to taste

Cut the snap beans into bite size pieces. Bring a medium-sized stock pot that is halfway full of lightly salted water to a boil. Add the snap beans and cook (about 1 to 3 minutes) until they turn bright green and are tender yet still crispy, because they will be cooked again. Drain the beans completely, and then dunk them into a bowl of ice water to completely stop the cooking process. After they have cooled off all the way drain them again and set aside for later use.

In a large saute pan, heat the olive oil over medium-high heat. Carefully add the bell pepper, cook for about 1 minute. Add the beans and cook for about 1 minute longer. Add the pepper flakes and garlic and continue cooking for another minute or until desired tenderness. Turn off the heat and then drizzle with the sesame oil and season to taste with the salt and pepper. Serve family style.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Florida Snap Beans with Red Bell Pepper Download High-Resolution Image (JPG)

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