Sauteed Haricots Verts et Poivrons Rouges

• 1/4 cup olive oil
• 2 large shallots, diced
• 1 pound haricots verts (thin green beans), cut into 1-inch pieces
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 2 teaspoons drained capers
• 6 black picholine olives, pitted and roughly chopped
• Salt and freshly ground pepper to taste

1. Put the olive oil in a large skillet, and saute the shallots until translucent.
2. Add the green beans and peppers, stir-frying over medium heat for about 30 minutes, or until the beans are very soft.
3. Stir in the capers and black olives and heat until warm, and add salt and pepper to taste.
4. Serve at room temperature.

olive oil, shallots, verts, red bell peppers, capers, black picholine olives, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-haricots-verts-et-poivrons-rouges-374059 (may not work)