I prepared this ahead of time, deliberately undercooking the beans a little so that they'd be just right when I reheated them in the microwave just before serving. I didn't want all the futzing around with caramelizing shallots, toasting almonds and blanching green beans in the midst of cooking the rest of dinner and it worked out well. While I probably won't make beans like this routinely because it requires a little more effort, this will be something I'll remember when I want something more special. I omitted the sugar - there's enough in the shallots for them to caramelize on their own and I didn't want any sweetness. Once I cooked the green beans I arranged them on a serving plate, then topped them with the bell pepper/shallot mixture rather than tossing it all together. It made for a very attractive presentation. This was definitely a welcome and delicious departure from the same old boring green beans.
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I prepared this ahead of time, deliberately undercooking the beans a little so that they'd be...