Green Beans In Yellow Pepper Butter Recipes

GREEN BEANS WITH YELLOW-PEPPER BUTTER

Steps:

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

GREEN BEANS IN YELLOW PEPPER BUTTER

Steps:

• Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside., Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside., Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat.

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

GREEN BEANS IN YELLOW PEPPER BUTTER

Steps:

• Melt 1 tablespoon of butter in a small saucepan. Add the shredded bell pepper. Cook over medium-high heat for 5 minutes or until crisp-tender.
• Combine the 6 tablespoons softened butter and the pine nuts in a food processor bowl or blender jar. Process until almost smooth. Add the shredded bell pepper, lemon juice, 1/4 teaspoon salt, and pepper. Process until almost smooth. Set aside and keep warm.
• Pour a small amount of salted water into a medium saucepan. Bring to a boil. Add the beans. Cook, covered, for 12 minutes; remove the colander with tongs. Add the bell pepper strips to the liquid in the saucepan and cook for 3 minutes; drain.
• Put the beans in a serving bowl. Add half the butter mixture; toss to coat. Arrange the pepper strips around the edge. Serve the remaining butter on the side or reserve for another use.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

BUTTERED GREEN BEANS

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.
• Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.

GREEN BEANS WITH RED AND YELLOW PEPPERS

Steps:

• Preheat the oven to 425 degrees.
• Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
• Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

GREEN BEAN AND YELLOW PEPPER SALAD

Steps:

• In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
• In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
• To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

GREEN BEANS IN RED PEPPER BUTTER

Steps:

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