Colorful, crunchy and buttery, these beans come together quickly and will be a hit on your holiday buffet. For variation, sprinkle toasted pine nuts over the top just before serving this colorful side dish.
—JUDIE WHITE FLORIEN, LA
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS
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
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. Place pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; process until blended. Add cooked peppers; process to blend.
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.