Seasonal Plate: Purple Beans, Jimmy Nardello Peppers, Garlic

by Julie

(from start to finish, this dish will take about 15 minutes)

Beautiful in their vibrant colors and favors, late-summer harvests offer some of the best vegetables and fruits. This dish pays tribute to three vegetables from local growers here in Tucson. Served together, they need little else than olive oil and salt.

Jimmy Nardello peppers are, contrary to what their fire-red color suggests, actually quite sweet, with just a hint of a jalapeno’s bite in their seeds. If you can’t find Jimmys at your local farmers’ market, you can prepare the dish with sweet, mini red bell peppers instead.


1 pound purple beans (or green, if purple is not available), tops trimmed

7-10 Jimmy Nardello peppers, tops trimmed and quartered

4-5 garlic cloves, sliced into thin coins

2-3 teaspoons extra-virgin olive oil

salt, to taste

To prepare:

(heat olive oil and salt in a cast iron skillet or stainless steel pan over medium heat. add purple beans and cook, turning constantly, for 3 minutes.)

(add peppers and garlic and cook 5 minutes more, still turning the veggies, until the garlic is translucent.)

(drizzle with olive oil and serve warm as a side dish. we ended up taking ours to a potluck!)