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Green Beans with Yellow-Pepper Butter

 Green Beans with Yellow-Pepper Butter
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
12 ServingsPrep/Total Time: 30 min.


  • 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.