Recipe - Joannas Green Beans

1 tablespoon Butter
3 tablespoon Olive oil
One half md Onion; very finely chopped
2 Red bell peppers; julienned
3 tablespoon Chicken broth or bouillon
1 tablespoon Lemon juice
1 pound Green beans; trimmed
Salt; to taste

Melt butter. Add 2 tb. of the oil and heat gently. Add onion and red
pepper. Saute slowly over medium low heat until peppers are tendercrisp
and onion is translucent and tender. Remove One half of this mixture and
reserve.

Add last tb. of the oil to the pepper and onion mixture remaining in the
skillet. Continue to saute over low heat for 4 or 5 more minutes, until
onions are very soft and beginning to caramelize. Add chicken broth and
lemon juice, put the mixture in a food processor or blender and process
until creamy.

Steam green beans until tender; drain. Combine green beans, reserved
sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and
serve.

Shepherd writes: "With caramelized onions and sauteed peppers, this green
bean dish tastes rich and looks beautiful."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog, pg. 5. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini