Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
3 tb Olive oil
1/2 md Onion; very finely chopped
2 Red bell peppers; julienned
3 tb Chicken broth or bouillon
1 tb Lemon juice
1 lb 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
tender-crisp and onion is translucent and tender. Remove 1/2 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.

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