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Joanna's Green Beans

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      Title: JOANNA'S GREEN BEANS
 Categories: Harned 1994, Side dish, Vegetables
      Yield: 4 Servings
 
      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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