Sauteed Green Beans with Red Peppers and Peanuts

By
Giora Shimoni
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.
Learn about The Spruce Eats' Editorial Process
Updated on 06/29/21
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
Nutrition Facts (per serving)
225 Calories
13g Fat
24g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 225
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 24g 9%
Dietary Fiber 9g 31%
Total Sugars 10g
Protein 9g
Vitamin C 45mg 227%
Calcium 110mg 8%
Iron 2mg 10%
Potassium 482mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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) green beans, trimmed if fresh

  • 2 tablespoons olive oil

  • 2 onions, chopped

  • 4 cloves garlic

  • 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