Recipe courtesy of The Association of Junior Leagues International Inc.

Green Beans in Yellow Pepper Butter

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8 servings
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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


1/8 teaspoon freshly ground pepper

1 1/2 pounds fresh green beans, trimmed


  1. 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.
  2. 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.
  3. 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.
  4. 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.