Green Beans and Peanuts

by Daniel Rogov

3 Tbsp. olive oil (or more if the skillet dries out)
1 large onion, chopped
3/4 cup unsalted, skinned peanuts
3-4 cloves garlic, chopped
675 gr. (1 1/2 lb.) green beans
1 large green pepper, chopped
salt and pepper to taste

Heat the oil in a skillet and saute the onions, nuts and garlic until the onions are translucent. To this mixture add the green beans, green pepper, salt and black pepper. Continue to saute until the beans are tender. Serve hot.

Serves 6

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.