French String Beans with Roasted Red Onion and Peppers

French, Gluten-Free, Meatless, Sides, Vegan / Wednesday, November 4th, 2009


So, this is the Barefoot Bloggers’ “Week of the Contessa,” and while I’m not making all five recipes (because I enjoy walking through doorways without turning to the side), I couldn’t resist Ina Garten’s Roasted Potato Leek Soup or these French String Beans with Roasted Red Onion and Peppers.

There’s no telling how many times I’ve reached for a can of these, just to get something green(ish) on the dinner plate, so I was eager to see how different the fresh beans, onions and peppers would be. The process of blanching the beans, roasting the onion and peppers and combining everything together takes just under 30 minutes, but LOOK AT THEM. The beans stay bright green and sweet, and they’re not cooked to mush. Roasting the vegetables intensifies their flavor, but they keep their shape and color.

Best of all, at the end of the meal, these beans were GONE. If you’ve ever had to drain and scrape canned beans into the trash at the end of the meal, you know that’s a big deal. A major victory. And a side to get excited about.

French String Beans with Roasted Red Onion and Peppers

Adapted from Ina Garten’s “Barefoot in Paris”

Serves 6

  • 1 pound French string beans, both ends removed
  • Kosher salt
  • 1 red onion, large-diced
  • 1/2 red bell pepper, large-diced
  • 1/2 yellow bell pepper, large-diced
  • Olive oil
  • Freshly ground black pepper
  1. Preheat the oven to 425 degrees F.
  2. In a large pot of boiling salted water, blanch the beans for 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
  3. Meanwhile, in a large bowl, toss the onion and bell peppers with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Place in a single layer on a baking sheet, and roast for 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
  4. Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper, and arrange on a platter. Spoon the roasted vegetables over the string beans, and serve hot or at room temperature.

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17 thoughts on “French String Beans with Roasted Red Onion and Peppers

  1. green beans are green? wow. i had no idea. And you left out the salt and the Dale's Steak Sauce. It is physically impossible to make green beans without dale's, salt, and soy sauce. Oh! And salt.

  2. I'm a Barefoot Blogger, and I looooooooooove green beans. I don't know why I bypassed making this recipe, but your photo changed my mind. OK, bookmarking this one. It's a beautiful dish and who doesn't love roasted red peppers? I do, I do!

  3. Gorgeous! These will be a great addition on the Christmas table if I can find decent green beans then…thanks for the photographic evidence of perfection on a plate!

  4. That's weird – there's a huge ad over the comment box. Um, where was I? Oh. Be still my heart! Love green beans and can't wat to try this. I super double dog love roasted onions and roasted red peppers.,

  5. That is a GORGEOUS plate. I'm thinking holiday table. Why do plain steamed green beans when I could do this?

  6. I am not a fan of canned vegetables for the very same mush reason. Now fresh green beans I can totally get behind. Add some red onion and red peppers (I love red bell peppers!) and that's a tasty (healthy) side dish! You may have just helped me decide what to make for Thanksgiving. Thanks and thanks. :)

  7. Perfect timing! My uncle was just diagnosed with diabetes and my mother FINALLY decided to let my sister and I plan all the veggie sides. (My mom is of the canned/boiled veggie mentality.)

    Also, I know that I've successfully changed my own food mentality when a colorful photo of a green bean dish makes my mouth water more than that perfect-looking sweet potato pie!

  8. I am hypnotized by the colors of this dish, usually by November I feel like I am living in a sea of orange, what a nice change.

  9. Gorgeous photo — and I love this recipe. I have all of the Barefoot Contessa cookbooks, and I have yet to find a recipe in any of the books that did not work.

  10. Made these this weekend. Unbelievably yummy and looked so pretty on the table too. Thanks for a great recipe!

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