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Skillet-steamed Green Beans

4 servings

• 2 tablespoons butter or oil

  1 clove garlic, minced

  1 pound green beans, cut diagonally in 1-inch lengths

  Half a small red bell pepper, seeded and cut in 1/2-inch strips

  5 tablespoons water

  2 teaspoons wine vinegar

In a large skillet over medium-high heat, melt the butter. Add the minced garlic and saute briefly. Add the green beans, red bell pepper and water; stir briefly. Immediately cover the pan and steam the beans until they are tender-crisp (5 or 6 minutes).

Remove the cover, add the vinegar, and increase the heat to high to evaporate and concentrate the cooking liquid (1 to 2 minutes). Serve at once.

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