Winter has certainly arrived. Two nights ago it went down to 27 degrees; tonight, snow is in the forecast. What all this means – the end of our garden for the year. Sure, a few kale plants might hold on, or some of the hardier herbs. But for the most part, the garden is spent.
Over the weekend we harvested the last of what was out there: pole beans, some squash and a whole mess of peppers. The squash is resting on the counter for now. But the beans and peppers joined forces in this awesome, savory side dish. Don’t have a garden? No worries – these ingredients are a snap to find at any grocery.
Peppery Pole Beans
1 cup red onion, sliced
3 cloves garlic, minced
2 Tbsp. olive oil
3 to 4 cups pole beans (or green beans), rinsed and ends trimmed
2 cups sliced peppers, any variety or color (ours were mostly sweet – use your fave!)
1/2 cup bread crumbs
juice of one lemon (about 2-3 Tbsp.)
salt and pepper, to taste
In a large skillet, saute onions in olive oil until soft and barely translucent, about 4 minutes. Add garlic, pole beans and peppers. Saute, stirring often, until beans are cooked through and peppers have wilted slightly. All the colors should still be vibrant. Total cooking time is about 10 minutes. Remove from heat and toss with bread crumbs, lemon juice, salt and pepper. Serve immediately.