Colorful, crunchy and buttery, this bean dish comes together quickly and will be a hit at your holiday table. For variation, sprinkle toasted pine nuts over the top just before serving. —Judie White, Florien, Louisiana
Featured In: The 30-Minute Thanksgiving Dinner
- 3 medium sweet yellow peppers, divided
- 2 tablespoons plus 1/2 cup butter, softened, divided
- 1/3 cup pine nuts
- 1 to 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/4 pounds fresh green beans
- Finely chop 1-1/2 yellow peppers. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add chopped peppers; cook and stir until tender.
- Place pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; process until blended. Add cooked peppers; process to blend.
- Place beans in a Dutch oven and cover with water. Cut remaining 1-1/2 peppers into thin strips; add to beans. Bring to a boil. Cook, covered, 5-7 minutes or until vegetables are crisp-tender; drain well and return to pot. Add butter mixture and toss to coat. Yield: 12 servings.
Originally published as Green Beans with Yellow-Pepper Butter in Simple & Delicious October/November 2013, p44
Reviews for Green Beans with Yellow-Pepper Butter
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Reviewed Aug. 18, 2016
"Very good, but way too much butter"
Reviewed Feb. 7, 2016
"There was a lot of butter! But it made good sauce. My blender didn't make it creamy enough though."
Reviewed Jan. 9, 2016
"Really GOOD! used cashews instead of pine nuts. used more beans than called for 3 lbs.very nice change from the ordinary."