Sauteed Green Beans with Red Peppers and Peanuts

Written by
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Giora Shimoni
Updated 10/16/20
Sauteed Green Beans with Red Peppers and Peanuts

The Spruce / Diana Chistruga
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 to 8 servings

Dress up fresh or frozen green beans with red pepper, garlic, and peanuts, for a great, Asian cuisine-inspired side dish that makes an ideal side dish for Shabbat or holiday meals.

Tip: If you're using very fresh, thin green beans, you can skip the steaming step -- simply saute them with the onions, peppers, and peanuts until they're bright green and crisp-tender.

Ingredients

  • 2 pounds (800 grams) fresh or frozen green beans, trimmed if fresh
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped 
  • 1 cup roasted peanuts
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

    Sauteed Green Beans with Red Peppers and Peanuts

    The Spruce / Diana Chistruga

  2. Add 1/2 inch of water to a chef's pan or large skillet bring a large saucepan of water to a boil.

    boiling water in a saucepan

    The Spruce / Diana Chistruga

  3. Add the green beans, cover, and steam the beans until bright green and crisp-tender, about 2 to 3 minutes for fresh, and 3 to 5 minutes for frozen. Drain.

    green beans cooking in a covered saucepan

    The Spruce / Diana Chistruga

  4. Wipe out the skillet, add the oil, and warm over medium-high heat.

    oil in a pan

    The Spruce / Diana Chistruga

  5. Add the onions and garlic and saute until the onions begin to soften and turn transparent, about 5 to 7 minutes. 

    onions and garlic in a pan with oil

    The Spruce / Diana Chistruga

  6. Add the steamed green beans, peppers, peanuts, salt, and pepper. 

    steamed green beans, peppers, peanuts, salt, and pepper cooking with onions in a pan

    The Spruce / Diana Chistruga

  7. Saute until the beans are tender. Serve warm.

    Sauteed Green Beans with Red Peppers and Peanuts

    The Spruce / Diana Chistruga