Summer Bush Beans with Red Pepper Soffrito

Yield: Serves 4 - 6
Chef: Brian Streeter
Summer Bush Beans with Red Pepper Soffrito - Cakebread Cellars


1/2 lb. yellow wax beans, ends trimmed
1/2 lb. Blue Lake beans, ends trimmed
2 yellow onions, minced
2 sweet red peppers, minced
3 T. Olive oil
salt and pepper


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.