Sautéed Green Beans

My mom made this years ago from a magazine recipe – Good Housekeeping or Southern Living, probably. I decided I wanted to make it for Thanksgiving this year, but she didn’t have the recipe anymore. I remembered the ingredients and the cooking method, so I just started making up the proportions. I think it turned out rather well.

1 lb fresh green beans
1 tsp salt
1 red bell pepper, sliced into strips
1 large shallot, sliced thin
2-3 T butter
1/2 tsp lemon pepper

1. Trim the ends off of the beans and give them a good rinse. Add the beans and salt to a large stock pot and cover with water. Bring to a boil and simmer briefly – 2 minutes for very crisp beans, 5 for well-cooked. Drain beans and set aside.

2. Bring a large skillet to medium high heat. Melt butter in pan and add bell pepper and shallots. Cook until pepper softens and shallot is transparent, then add beans and the rest of the butter. Turn heat down to medium low and stir beans frequently, until heated through. Add lemon pepper and serve.

Paris Finis

Back to real life!

Here are all the pictures from the trip, organized into several sets and slideshows. Most of these are images you’ve seen in recent previous posts, but I’ve got them all together in one blog post here. Click on the individual squares below for the larger versions, or click the title of each grouping to start a slideshow for that grouping.

Paris Silliness:

Paris Day Shots:

Paris Night Shots: