We love vegetables, and I had to try this pretty recipe from Better Homes and Gardens "75 Years of All-Time Favorites". We like pine nuts, but here in the Midwest they are expensive, and I think almost any other nuts you like would also be good. I steamed my green beans for 10 minutes instead of boiling them as the recipe calls for.
Green Beans in Yellow Pepper Butter
1 Tablespoon Butter
1 Medium Yellow Pepper -- coarsely shredded
6 Tablespoons Butter
1/4 Cup Pine Nuts
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 1/2 Pounds Green Beans -- whole
1 Large Yellow Pepper -- cut in thin strips
In a small saucepan, melt the 1 tablespoon of butter. Add the shredded sweet pepper and cook over medium-high heat for 5 minutes until crisp tender. Set aside.
In a blender or food processor, combine the 6 tablespoons of soften butter and pine nuts. Cover, blend until almost smooth. Add cooked sweet pepper juice, salt and pepper. Cover; blend and process until almost smooth, set aside.
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.
To serve, transfer peppers and beans to a serving bowl. Add the blended butter mixture; toss to coat.
Per Serving: 96 Calories; 4g Fat (34.1% calories from fat); 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.