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1
tablespoon butter or margarine
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1
medium yellow sweet pepper, coarsely shredded
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6
tablespoons margarine or butter, softened
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1/4
cup pine nuts
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1
tablespoon lemon juice
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1/4
teaspoon salt
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1/8
teaspoon black pepper
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1 1/2
pounds green beans, trimmed
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1
large yellow sweet pepper, cut into thin strips
1. In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Set aside.
2. In a blender container or food processor bowl, combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper, Cover; blend or process until almost smooth. Set aside.
3. In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.
4. To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 159,
- Protein (gm) 3,
- Carbohydrate (gm) 11,
- Fat, total (gm) 13,
- Cholesterol (mg) 27,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 71,
- Percent Daily Values are based on a 2,000 calorie diet
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