Green Beans in Yellow Pepper Butter
Recipe from Better Homes and Gardens

This recipe, shared in 1994, comes by way of a Jewish family who serves the vegetable dish during Hanukkah, for the Festival of Lights. This simple side dish is pretty enough to serve during any holiday meal or when entertaining.


Green Beans in Yellow Pepper Butter

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Servings: 8 servings
Total Time: 30 mins
Related Categories: Green Beans, Peppers, Summer, Summer Vegetables
 
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Ingredients
  • 1  tablespoon
    butter or margarine
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  • 1  medium
    yellow sweet pepper, coarsely shredded
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  • 6  tablespoons
    margarine or butter, softened
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  • 1/4  cup
    pine nuts
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  • 1  tablespoon
    lemon juice
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 1-1/2  pounds
    green beans, trimmed
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  • 1  large
    yellow sweet pepper, cut into thin strips
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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. Makes 8 servings.
Nutrition information
Calories 159, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 27 mg, Sodium 71 mg, Carbohydrate 11 g, Total Sugar 0 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%. Percent Daily Values are based on a 2,000 calorie diet
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