Orange-Infused Green Beans & Red peppers

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Sous vide cooking locks in and concentrates fresh vegetable flavors and preseves more vitamins for more nutrition than you get with conventional cooking.

Prep Time:
10 minutes
Cook Time:
45 minutes
Ready Time:
55 minutes
Nutritional Values Per Portion:
.78 calories; 4 g fat
  1 pound (.45 kg) green beans, trimmed 1 red bell pepper, thinly sliced 1 tablespoon (15 ml) extra-virgin olive oil Zest of 1 orange ½ teaspoon (3 g) kosher salt ½ teaspoon (2.5 ml) crushed red pepper
Sous Vide Prep 1. Fill and preheat your fusionchef water bath to 165F (74C). 2. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. 4. Place into a sous vide pouch and vacuum seal. 5. Submerge pouch completely into the water bath using your fusionchef universal rack and cook for 45 minutes. Finish 1. Remove from pouch and serve immediately. 2. For color, you can garnish with orange peel or orange slices. Nutritious and delicious served alongside sous vide chicken or fish.
Wine Pairing:
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