These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Green Beans with Vidalia Onions and Red Peppers

From McMinnville Locally Grown

<p>This recipe would be perfect with Jade Beans.</p>
Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 4

12 oz fresh whole green beans
2 tbsp canola oil
1 cup thinly sliced Vidalia onions
1 clove garlic (minced)
1/2 each red bell pepper (seeded, 1/2 inch strips)
2 tbsp soy sauce
1 tbsp rice-wine vinegar
1 tbsp sugar

Step by Step Instructions
  1. Cook green beans in boiling water until crisp tender, approximately 5 to 7 minutes. Remove green beans from boiling water, and plunge into a bowl of ice water to stop cooking process. Set aside.
  2. In a large skillet, heat oil over medium heat. Add onions; cook until soft and translucent, approximately 5 minutes. Add garlic and bell pepper; cook, stirring frequently for 1 to 2 minutes. Add green beans, soy sauce, rice-wine vinegar, and sugar; cook until sauce has reduced slightly and beans are heated through.