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Green Beans and Red Peppers with Marjoram & Almonds by


2 1/4 lbs Green beans, trimmed
5 T butter
3 lg red peppers, thinly sliced
1 lg onion, thinly sliced
1/4 c chopped fresh marjoram
3/4 c sliced almonds, toasted


Cook green beans until crisp-temder @ 5 min. Drain and rinse in cold water; set aside. Melt 2T butter in a large skillet over med-high heat. Add peppers and onion and saute until peppers are crisp-tender @ 8 min. Mix in marjoram.

Melt remaining butter in large pot over med-high heat. Add beans and pepper mixture. Stir until heated through @ 5 min. Season to taste with s&p. Transfer to serving bowl and sprinkle with almonds.

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