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Recipe courtesy of The Association of Junior Leagues International Inc.

Show: Cooking Live

Episode: By the Book: 100 years of the Junior League

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 8 servings

Ingredients

1 tablespoon softened butter, plus 6 tablespoons
1 medium yellow bell pepper, coarsely shredded, plus 1 large yellow bell pepper, cut into julienne strips (1 cup)
1/4 cup pine nuts
1 tablespoon lemon juice
Salt
1/8 teaspoon freshly ground pepper
1 1/2 pounds fresh green beans, trimmed

Directions

Melt 1 tablespoon of butter in a small saucepan. Add the shredded bell pepper. Cook over medium-high heat for 5 minutes or until crisp-tender.

Combine the 6 tablespoons softened butter and the pine nuts in a food processor bowl or blender jar. Process until almost smooth. Add the shredded bell pepper, lemon juice, 1/4 teaspoon salt, and pepper. Process until almost smooth. Set aside and keep warm.

Pour a small amount of salted water into a medium saucepan. Bring to a boil. Add the beans. Cook, covered, for 12 minutes; remove the colander with tongs. Add the bell pepper strips to the liquid in the saucepan and cook for 3 minutes; drain.

Put the beans in a serving bowl. Add half the butter mixture; toss to coat. Arrange the pepper strips around the edge. Serve the remaining butter on the side or reserve for another use.

My Private Notes

Name: Green Beans in Yellow Pepper Butter
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon softened butter, plus 6 tablespoons; 1 medium yellow bell pepper, coarsely shredded, plus 1 large yellow bell pepper, cut into julienne strips (1 cup); 1/4 cup pine nuts; 1 tablespoon lemon juice; Salt; 1/8 teaspoon freshly ground pepper; 1 1/2 pounds fresh green beans, trimmed