Green Beans In Yellow Pepper Butter Recipe
Summary
CuisineEuropean
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 1 medium yellow sweet pepper, coarsely shredded | ||
| Butter margarine | 6 Tablespoon, softened | |
| Pine nuts | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Green beans | 1 1/2 Pound, trimmed | |
| 1 large yellow sweet pepper, cut into thin strips | ||
Directions
1 In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for
5 minutes or until crisp-tender. Set aside.
2 In a blender container or food processor bowl, combine the
6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper. Cover; blend or process until almost smooth. Set aside.
3 In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.
4 To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat.
5 minutes or until crisp-tender. Set aside.
2 In a blender container or food processor bowl, combine the
6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper. Cover; blend or process until almost smooth. Set aside.
3 In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.
4 To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat.
Chef
