...a peck of purple peppers!
I don't say very many things definitively (I'm a hemmer and hawer from way back), but I will state this: Purple is my favorite color. Now, don't ask me to specify a particular shade of purple--that ain't happening. But whether I'm picking out a marker, buying a new shirt, or deciding on flowers for our wedding, purple is and probably always will be my first choice.
We got a packet of carnival mix pepper seeds, and I was delighted when the first color that emerged was purple. As it's turning out, it's the only color emerging*, but that's okay with me. I've been slipping the purple peppers into everything from pasta salad to barbecue chicken pot pie, and I finally decided that they deserved more of a spotlight.
*It just so happens that I just reaped our first orange pepper, thereby making this an inaccurate statement.
Though the (homegrown!) green beans are the major component of this dish, the peppers are not taking a backseat. Their color, crunch, and punch of flavor are all noticeable and appreciated. The color faded a bit with cooking, but I'm still absolutely delighted by my purple peppers! Maybe I can convince my beau that we should grow an entirely purple garden next year...
Green Beans and Purple Peppers
Ingredients:
- 1/2 pound fresh green beans, trimmed
- 1 cup thinly sliced purple pepper
- 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon thinly sliced fresh basil or 1/2 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
Heat oil in a large skillet over medium-high heat; add bell pepper and sauté 4 minutes or until tender.
Add green beans, vinegar, sugar, basil, salt, and pepper, and toss to combine.
Cook for a minute or two, until the beans are warmed and the sauce has thickened a bit.