Ingredients

The following ingredients have 4 Servings
  • 10-12oz. trimmed green beans (frozen or fresh)
  • 2 cups diced bell peppers (I like 1 red & 1 yellow bell pepper)
  • 1 small red onion, diced (about 1 1/2 cups)
  • 1-2 Tbsp olive oil (can sub ghee or butter, as desired)
  • 2 Tbsp balsamic vinegar
  • salt and pepper to taste

Instruction

  • Start your pepper relish. Heat olive oil in a medium pan over low heat. Add diced bell peppers and onions and stir regularly over low heat while the onions and peppers caramelize. This will take about 20-25 minutes. (Try not to rush–see notes for details)
  • When the peppers and onions are caramelized, tender, and sweet, add balsamic vinegar, and a pinch of salt and pepper. Stir to combine and taste. Add additional salt, pepper or balsamic, as desired.
  • If your peppers or vinegar are more tangy than you like, you can temper this by adding 1/2 tsp pure maple syrup to the mixture (Note: not Whole30 approved)
  • While the peppers and onions are caramelizing, cook your green beans. Place green beans in a saucepan and cover with water.
  • Cover with a lid and bring water to a boil. Reduce to a simmer and cook green beans 4-5 minutes or until crisp-tender (cook longer if you like your beans more tender).
  • Drain and set beans aside on a plate or bowl for serving. Spoon pepper relish over the green beans and serve.