Green Beans with Red Peppers


An attractive display on a plate and can be done partially ahead of time. From Pat Patterson  This recipe serves 12


  • 3 lbs fresh green beans Beans, snap, green, canned, no salt added, drained solids
  • 1 tsp salt Salt, table
  • 1/2 cup margarine or butter Butter, without salt
  • 1 6oz red bell pepper, cut into juiliene strips
  • 2 tsp lemon juice Lemon juice, raw
  • 1 cup salted cashews
  • 1/4 tsp salt Salt, table
  • 1/8 tsp pepper Spices, pepper, black


Step 1

Trim ends from beans. In a large kettle, bring 3 quarts of water and salt to a boil. Add beans; bring water back to boiling. Cook beans,uncovered, until crisp-tender (8- 10 mins.) Plunge into cold water until beans are cold (3-4 mins). Drain. refrigerate, covered, several hours or overnight.

Step 2

To Reheat: Remove beans from refrigerator; let stand at room temperature 1 hour. Melt margarine in Dutch oven or wok. Saute Bell peppers over medium heat 2 mins. Stir in beans, lemon juice cashews, salt and pepper. Cook over medium heat, stirring and tossing gently until heated through( 6-8 minutes) . Transfer to large heated serving bowl or platter. Serve immediately


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