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1
For Butter.
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2
Melt butter in medium saucepan over medium-high heat.
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3
Add shredded peppers and saute until crisp-tender.
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4
Transfer to dish using slotted spoon and set aside.
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5
Combine 3/4 cup butter with onion in processor and mix well.
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6
Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
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7
Bring 2 quarts of water to boil in large saucepan over high heat.
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8
Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
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9
Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
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10
Melt 2 tablespoons butter in large saucepan over medium-high heat.
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11
Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
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12
Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
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13
Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
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14
Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
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15
Transfer to large serving bowl and top with remaining pepper butter and serve.
