Green Beans With Yellow-Pepper Butter

1. 1

   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.

2. 2

   Place pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; process until blended. Add cooked peppers; process to blend.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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