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In a large Dutch oven, bring a large amount of lightly salted water to a boil. Add beans. Return to boiling. Reduce heat; simmer, covered, for 6 minutes. Drain and rinse under cold water to stop cooking; drain again.
In a 12-inch skillet cook half the garlic and half the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half the green beans; cook for 2 to 3 minutes or until heated through, stirring frequently. Season with salt. Transfer cooked beans to a serving dish. Repeat with the remaining garlic, crushed red pepper, oil and green beans. Set beans aside.
Add pepper strips to hot skillet; cook for 2 to 3 minutes or just until tender. Transfer pepper strips to small bowl. Set aside. Add pineapple slices to hot skillet; cook for 4 minutes, turning once halfway through cooking time.
Add pepper strips, lime peel and lime juice to beans; toss to coat beans. Serve with pineapple slices.