Contact Us

The Foundation of Flavor.

Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Sauteed String Beans with Roasted Red Pepper Shallots and Hazelnuts

A vibrant, restaurant-quality vegetable side dish featuring crisp blanched string beans sautéed in extra virgin olive oil with soft wilted shallots and sweet roasted red peppers, seasoned with RC Hearty Foundations® Reserve GF Vegetable Base, and crowned with crunchy toasted hazelnuts.

Yield / Servings

4 Portions

Category

Sides / Vegetable Dishes

Filed Under: Sides Vegetable Bases Umami Sensations® Gluten-Free / No Added MSG

Ingredients

6 Components
Good Quality Olive Oil 8 oz.
Fresh Shallots Chopped 4 oz.
Fresh String Beans Blanched & drained well 2 lbs.
Roasted Red Bell Pepper Julienned 1 lb.
RC Hearty Foundations® Reserve GF Vegetable Base Dry powder paste, No Added MSG 1 tsp.
Hazelnuts Toasted & rough chopped 4 oz.

Preparation Steps

1
Heat Olive Oil & Wilt Shallots

Heat 8 oz. good quality olive oil in a large sauté pan over medium-high heat. Add 4 oz. chopped fresh shallots and sauté until they just start to wilt and become translucent.

2
Sauté Beans & Season with Reserve Base

Add 2 lbs. blanched, well-drained string beans and 1 lb. julienned roasted red bell peppers to the pan. Sprinkle with 1 tsp. dry RC Hearty Foundations® Reserve GF Vegetable Base.

3
Toss, Garnish with Hazelnuts & Serve

Stir and toss ingredients thoroughly in the hot pan until all components are piping hot and evenly coated in oil and seasoning. Transfer to a serving platter, garnish generously with 4 oz. toasted, roughly chopped hazelnuts, and serve immediately.

Chef Notes & Umamification Options

To "Umamify" the Recipe: Simply add ¼ tsp. RC Umami Sensations® Shiitake Mushroom Powder and ¼ tsp. RC Umami Sensations® Mirepoix Powder into the dry Vegetable Base seasoning before tossing.

Gluten-Free Seasoning Secret: Seasoning directly with dry RC Hearty Foundations® Reserve GF Vegetable Base introduces deep mirepoix roast notes that cling to the hot olive oil coating without adding moisture or salt spikes.

Proper Blanching Technique: Blanch string beans in boiling salted water for 2–3 minutes, then shock in an ice bath to set their vibrant green chlorophyll color before sautéing.