Stir-Fried Green Beans and Pepper

Instructions

1. 1

   Cut off ends of green beans and discard. Cut beans crosswise in half. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut bell pepper into 1/2-inch pieces. Heat the water and beans to boiling in the skillet over high heat. Reduce heat just enough so water bubbles gently. Cover and cook about 5 minutes or until beans are crisp-tender when pierced with a fork. Larger, more mature beans will need to cook longer than young, small beans. If necessary, drain off any excess water. Add the bell pepper and oil to the beans in the skillet. Increase heat to medium-high. Stir-fry with a turner or large spoon about 2 minutes, lifting and stirring constantly, until bell pepper is crisp-tender when pierced with a fork. Stir in marjoram. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:08" Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium Other Carbohydrates Tips To do ahead, wash and cut up green beans and bell pepper. Store airtight in refrigerator until needed. Drain any remaining water from the beans by pouring them into a strainer or colander. Then return them to the skillet.