These three vegetables can be combined in using different cooking techniques for each that yields entirely distinct results. This recipe renders the onions and peppers into a deliciously savory melange while the beans stay partially crisp.
Trim and rinse 1/2 lb. of Green Beans, then cut in half.
Bring a medium-sized pot of water to a boil. Add 1/2 t. salt.
Peel 2 medium or 3 small onions, then slice thinly in half rounds.
Remove the stem and seed membranes from 1/2 lb. Gypsy peppers. Cut the peppers in half lengthwise, then thinly slice the long way.
In a cast iron skillet, heat 2 T. butter or olive oil until it is bubbling. Add the peppers and onions, and stir to combine. Season with salt and pepper. Saute on high heat until the onions begin to brown, then lower the heat and cover. At this point you can leave them on the stovetop or put them into an oven heated to 400.
When the water is boiling, add the beans to it. When the pot returns to a boil, give the beans a stir to make sure they are all parboiled, then drain the beans in a colander. (No need to cool them off as you would for another recipe.)
Peel 2-3 cloves of garlic, then mince.
Check the onion/pepper mixture after 15 minutes. They should be completely soft and beginning to melt down. Add the garlic and a 1/4 C. water or white wine, stir, cover and return to the heat.
After 5 minutes, remove the lid and put the pan back onto the stovetop (if you have put it into the oven). Add the green beans to the pan, along with another 1/4 C. water. Stir well, then cover again and allow to cook for five minutes. If the pan has been in the oven, you probably don’t even need to have the heat on.