Cooking with Ceci: Fire-roasted green beans

Fire-roasted peppers help create irresistible green beans for the holidays. (Photo by Ceci Martinez)
Fire-roasted peppers help create irresistible green beans for the holidays. (Photo by Ceci Martinez)

Commentary by Ceci Martinez

Green Beans are a dish for a fancy holiday table! Jazz up your standard side of green beans with this easy, light vinaigrette. A splash of this can make your green beans taste irresistible!

Note: The fastest method for cooking green beans is to steam them (it’s faster to bring an inch of water to a boil than a whole pot of water.) Set a steamer basket in a saucepan with an inch of water in it, add the fresh green beans to the basket. When the water comes to a boil, cover the pan, reduce the heat, and steam about four minutes.

Fire-roasted green beans

Serve: 12 to 14


3 large red peppers (or you can use fire-roasted red peppers; you can find them at any market)

2 pounds green beans trimmed

3/4 cup good quality olive oil

1/3 cup red vinegar

3 garlic minced

salt and pepper to taste


Broil red pepper until black. Place pepper in a paper bag for about 10 minutes (the steam will loosen the skin). Peel and cut peppers in strips or dice and transfer to a large bowl. Steam beans following above instructions or place them in boiling salted water until crisp and tender for about 5 minutes. Transfer to a bowl of ice water to cool them. Drain water and add beans to the peppers.


Whisk oil, vinegar, garlic, salt and pepper. Pour over vegetables and mix well so vinaigrette will coat the beans. Taste for seasoning. Cover and marinate in the fridge for at least six hours or overnight.


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