Ingredients

2 red bell peppers
1 tablespoon olive oil, divided
3/4 pound haricots verts (French thin green beans)

Directions

Preheat
oven to 350 degrees. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet
heat the oil over moderate heat until hot but not smoking and cook the peppers, stirring
frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving
bowl.
In a 4-quart kettle 1/2 filled with boiling salted water cook beans until crisp-tender,
about 3 minutes. Drain beans in a colander and transfer to bowl. Toss haricots verts and
peppers with salt and pepper to taste.