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 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.
8 Servings
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.

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