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Green Beans in Yellow Pepper Butter

Colorful, crunchy and buttery, these beans will be a hit at your holiday table. For a variation, sprinkle pine nuts over the top before serving. —Judie White, Florien, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 medium sweet yellow peppers, divided
  • 7 tablespoons butter, softened, divided
  • 1/4 cup pine nuts
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds fresh green beans, trimmed

Directions

  • Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
  • Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
  • Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat.
Nutrition Facts
1 each: 146 calories, 12g fat (7g saturated fat), 26mg cholesterol, 150mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 3g protein.

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