Green Beans in Yellow Pepper Butter

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 softened 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.

8 Servings

Per serving: 159 kcal , 13 g fat (7 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 71 mg sodium , 11 g carb. , 2 g fiber , 0 g sugar , 3 g pro


  1. I love the idea of this recipe--the pepper/pine nut sauce over the green beans--and I am definitely going to try it, but I will cut way down on the butter. Nearly a full stick for 1.5 lbs of green beans is beyond delicious, I'm sure. But it seems excessive.

    Also, the fat/protein/carb values seem to be off. A quick compute of 77 grams of fat from the 7 tbs of butter plus 23 grams of fat from the pine nuts divided by 8 equals 12.5 grams of fat per serving.

    A calculator I found on the internet gave the following:
    Per serving: 149 calories; 13.46 g Fat (78 % calories from fat); 2.11 g Protein (4% calories from protein); 7.34 g Carbohydrates (18% calories from carbohydrates)

    1. The recipe online from BH&G has the following nutrition information: Per serving: 159 kcal , 13 g fat (7 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 71 mg sodium , 11 g carb. , 2 g fiber , 0 g sugar , 3 g pro
      The sauce is for 8 servings...6 tablespoons isn't low but it's delicious! Not much more than full-fat salad dressings; I serve this with baked or broiled fish or poultry for less calories.

  2. Okay. This is kind of embarrassing, but I guess I should explain. I know there is just no way I will have only one serving of these green beans! So I have to cut down on the butter because otherwise I won't be able to indulge! Small servings of protein and carbs are fine, but I sure do love my vegetables and feel very deprived if I can't have a nice big portion on my plate.
    So there you have it. Less butter in the recipe because I am a greedy boots for veggies...

    1. Oh, dear, after I stopped laughing, I must confess I would be happy to never eat another vegetable except maybe uncooked. I want my extra calories from butter on popcorn.


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