Cummulative Rating
N/A Servings
Serves 6 Difficulty
Medium
Ingredients
1 Tablespoon butter 1 red bell pepper, shredded 3/4 of a stick of butter, (3 Tablespoons) at room temperature 1 sweet onion, roasted Juice of 1/2 lemon Salt and pepper 1-1/2 pounds green beans, washed & trimmed 1 Tablespoon unsalted butter 1-1/2 red bell peppers, cored, seeded & julienned
Directions
To roast onion: Preheat oven to 400 degrees F. Lightly greese a baking sheet. Place onion on baking sheet and roast for 1 hour. Cool, peel and mince.
Melt butter in a small saucepan over medium heat and add shredded peppers. Saute until crisp tender. Transfer to a plate and set aside.
Combine 3/4 stick of butter and onion in a food processor and blend. Add sauteed peppers, lemon juice, salt and pepper and process until smooth.
Cook beans in a large pot of boiling water until just tender. Remove immediately to ice water; drain.
Just before serving, melt 1 tablespoon butter in a large saucepan over medium heat. Add julienned peppers and saute for 2 minutes. Reduce heat to low and add green beans and enough red pepper butter to coat. Simmer until beans are heated through. Serve immediately.
Tips
Use left over red pepper butter for other vegetables, egg dishes or sauces.
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