Green Bean Bundles In Sweet Pepper Sauce

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Servings: 4 Difficulty: Intermediate
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Elegant green bean bundles tied with leeks, served with a vibrant, silky sweet pepper and white wine sauce.
Green Bean Bundles in Sweet Pepper Sauce recipe image
Green Bean Bundles in Sweet Pepper Sauce recipe image
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Green Bean Bundles In Sweet Pepper Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 275.5

Description

This elegant dish transforms simple green beans into a restaurant-quality presentation by bundling them with tender leek strips. The star of the show is the vibrant sweet pepper sauce, which blends roasted red peppers with a fragrant white wine and basil reduction. The result is a silky, slightly sweet, and aromatic sauce that coats the crisp-tender beans perfectly. Its a sophisticated yet approachable side dish that adds color and flavor to any dinner table. Ideal for spring and summer gatherings, this recipe showcases the natural sweetness of the vegetables without heavy creams or complicated techniques.

Ingredients

Directions

  1. Rinse leeks under running water. Trim root ends and dark green leaves, separating one large, tender leaf (about 2 inches wide) from the rest. Chop the white and light green parts of the remaining leeks to yield about 1 cup.
  2. Bring a pot of water to a boil. Place the separated leek leaf in the boiling water for about 1 minute until tender and bright green. Remove and drain on a paper towel. Once cool enough to handle, cut the leaf lengthwise into 1/4-inch wide strips.
  3. Trim ends and strings from the snap beans. Gather beans into bunches of 5. Tie each bundle securely with a cooled leek leaf strip, trimming any excess leek.
  4. Place bean bundles in a steamer basket over boiling water. Steam for 15 to 20 minutes until tender but still crisp. Season lightly with salt and pepper.
  5. While beans steam, prepare the sauce base. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped leeks and cook for 5 minutes until tender.
  6. Add dry white wine, snipped basil, and remaining salt to the skillet. Reduce heat and simmer for about 3 minutes until most of the liquid has evaporated. Set aside.
  7. Core and chop the sweet red peppers. Heat the remaining 1 tablespoon olive oil in another skillet. Cook the red peppers for about 10 minutes until tender. Remove peppers from the skillet, reserving the oil.
  8. Transfer cooked red peppers to a blender or food processor. Add 2/3 cup of the leek-wine mixture. Blend until smooth. Set aside.
  9. *(Note: The original recipe mentions yellow peppers here, but they are not in the ingredient list. If you have yellow peppers, cook them in the reserved oil for 6 minutes until tender, then blend with the remaining wine mixture as described below. Otherwise, simply divide the red pepper sauce or omit this step.)*
  10. Serve the green bean bundles warm, drizzled with or accompanied by the sweet pepper sauce. Garnish with additional fresh basil if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 275.5kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2491.8mg104%
Total Carbohydrate 40.0g14%
Dietary Fiber 12.1g49%
Sugars 18.2g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green beans, leeks, sweet peppers, red peppers, white wine, basil, vegetable bundles, mediterranean, side dish, blender sauce, steamed vegetables, olive oil, vegan, gluten free, fresh herbs, spring recipe, summer dinner, colorful vegetables, healthy cooking, easy sauce
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