Green Beans with Roasted Red Pepper Sauce
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/4 cup water
- 1/2 cup water
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon chili powder
- 1 tablespoon fresh lemon juice
- 1/2 yellow onion diced
- 4 cloves fresh garlic, peeled
- 2 red bell peppers roasted, peeled and seeded
- 1/2 cup beer
- 1/4 cup low sodium vegetable stock
- 4 pounds fresh green beans trimmed
- 3 ounces shallot sliced
- 1 tablespoon salt substitute seasoning
- Carbohydrate 11.187951014619 g
- Cholesterol 0 mg
- Fat 1.02842941845112 g
- Fiber 4.34803914699769 g
- Protein 2.54321562618195 g
- Saturated Fat 0.153220676347482 g
- Serving Size 1 1 Serving (164g)
- Sodium 13.2265134842223 mg
- Sugar 6.83991186762135 g
- Trans Fat 0.09376080717353 g
- Calories 59 calories
Saute onion, garlic, chili powder, paprika, oregano and pepper in a medium-sized stainless steel pan (don't use non-stick). Deglaze with beer and simmer until almost all of the liquid has evaporated. Transfer to a blender and add the roasted peppers, red wine vinegar, stock and hot sauce. Puree until smooth and adjust consistency with water as needed. Transfer to a squeeze bottle. Place steaming racks in the bottom of a full-sized amber pan. Add green beans, shallots and 1/4 cup of water. Steam on high for 4 and 1/2 minutes. While green beans are cooking, have ready a large colander over a sink and a large stainless steel bowl. Add to the stainless steel bowl the lemon juice, olive oil, salt free seasoning and pepper. Drain cooked greens beans in the colander then add to the stainless steel bowl and toss with seasoning. Serve covered in sauce.
