GREEN BEANS AND BELL PEPPER IN BALSAMIC VINEGAR
1½ lb. fresh green beans, ends trimmed 
1 Tbs. extra virgin olive oil
1 medium red bell pepper, cored, seeded, and cut into ¼-inch strips
2 cloves garlic, minced
½ c. dry sherry
¼ c. good quality balsamic vinegar
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Wash fresh green beans thoroughly in cool water. Drain. Rinse again. Break off the ends of the beans as you wash them.  Leave whole or cut into desired lengths. Beans can be cooked whole, cut crosswise, diagonally or French cut.  If you want sweet crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style. Make sure all the pieces are similar in length so they cook evenly. In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes. The beans will continue to cook after you remove them from the heat source. Either take ...