Recipes

Side Dish

Summer Bush Beans with Red Pepper Soffrito

YIELD:
Serves 4-6
CHEF:
Brian Streeter
Pairs well with:
Pinot Noir, Anderson Valley

Chef Brian Streeter creates a yummy recipe from our garden's harvest of bush beans to pair with our Anderson Valley Pinot Noir. These beans will complete most any main course from ahi tuna to steak and to chicken.


Ingredients

1/2 lb. Yellow wax Beans, ends trimmed
1/2 lb. Blue lake beans, ends trimmed
2 Yellow onions, minced
2 Sweet red pepers, minced
3 T. Olive oil
salt and pepper


Directions:

Bring a large saucepan of salted water to a boil over high heat. Cook beans in batches until tender. Remove from the water and stop the cooking by placing in a bowl of ice water. Drain and reserve.

To make the soffrito, combine the onions, red pepper and olive oil in a small skillet with a pinch of salt. Place over medium heat and cook until vegetables have cooked down and are soft, about thirty minutes serving occasionally.

To serve, heat a large skillet over high heat. Add the soffrito to the pan and the beans. Toss beans with the soffrito and season with salt and pepper to taste. Serve alongside of a piece of grilled meat or fish.

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