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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 serving: 145 calories, 12g fat (6g saturated fat), 25mg cholesterol, 180mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 2g protein.

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Reviews

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Average Rating:
  • pajamaangel
    Aug 18, 2016

    Very good, but way too much butter

  • xlsalbums
    Feb 7, 2016

    There was a lot of butter! But it made good sauce. My blender didn't make it creamy enough though.

  • AfterAgnesDowner
    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.