Name: Summer Bush Beans with Red Pepper Soffrito
Yield: 4
Cuisine: Italian
Ingredients: 0.5 pounds yellow wax beans ends trimmed; 0.5 pounds Blue Lake beans ends trimmed; 2 yellow onions minced; 2 sweet red peppers minced; 3 tablespoons Olive oil; salt and pepper

Ingredients

½ lb yellow wax beans (ends trimmed)
½ lb Blue Lake beans (ends trimmed)
2 yellow onions (minced)
2 sweet red peppers (minced)
3 tbsp Olive oil
salt and pepper

Directions

Step 1
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.
Step 2
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.
Step 3
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.