Nutrition per serving may change if servings are adjusted.
2 pounds thin green beans
4 to 8 cloves garlic, thinly sliced
½ teaspoon crushed red pepper
2 tablespoons olive oil
1 small red sweet pepper, cut into thin strips
½ of a fresh pineapple, peeled, cored and cut crosswise into 6 slices
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
In a large Dutch oven bring a large amount of lightly salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, for 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated for up to 24 hours.)
Turn ventilation fan on (see Tip). In a 12-inch skillet, cook half of the garlic and half of the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half of the green beans; cook for 2 to 3 minutes or until heated through, stirring frequently. Season with ⅛ teaspoon 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.
Tips: When heated, the crushed red pepper releases vapors that may burn your nose. For that reason, turn on the ventilation fan.