Nutrition per serving may change if servings are adjusted.
1 pound thin green beans or haricot verts, trimmed
24 long, thin slices red bell pepper
8 long, thin scallions
2 tablespoons butter
2 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon flaked sea salt, such as Maldon
Freshly ground pepper to taste
Bring 1 inch of water to a boil in a large pan fitted with a steamer basket. Steam green beans and bell pepper until tender-crisp, 3 to 5 minutes. Trim whites off scallions and place the 8 long greens on the vegetables in the steamer during the last minute of cooking to soften. Transfer the vegetables to a large plate.
Divide the beans into 8 portions (10-14 beans each). To make a bundle, lay a scallion green on your work surface and place 1 portion of beans and 3 pieces bell pepper across it. Wrap the green around the vegetables and tie a knot to secure the bundle. Transfer to a serving platter. Repeat with the remaining vegetables.
Melt butter in a small skillet over medium heat; smash garlic flat, add to the pan and cook, swirling often, until the butter is nutty brown, 2 to 4 minutes. Discard the garlic. Stir in oil. Serve the bundles drizzled with the butter and sprinkled with salt and pepper.
Make Ahead Tip: Keep assembled bundles warm in a 225°F oven for up to 15 minutes; brown the butter (Step 3) and hold until ready to serve. Reheat if necessary.