Shelly's Recipe

SAUTEED GREEN BEANS WITH SHALLOTS AND SWEET CORN

Category: Beans

3 tbsp butter
1/4 cup thinly sliced shallots
1 large red bell pepper, seeded and diced
3 lb green beans, trimmed, cut into 2 inch lengths and cooked just until tender*
2 cups fresh or frozen, thawed corn kernels
Salt and pepper
2 tsp chopped fresh dill
2 tbsp chopped fresh tarragon leaves
1 tsp chopped fresh thyme leaves

In a large skillet melt butter. Cook shallots and pepper about 3 minutes or until slightly wilted. Add green beans and corn and cook about 2 minutes until heated through. Add salt and pepper to taste. Combine herbs and stir in half of them. Remove mixture to a serving dish and sprinkle with remaining herbs. Serves 8.