Harlequin Spring Beans

By jennifer_1

Ingredients

• 1 lb. each of green and yellow wax beans
• 2 sweet bell peppers, preferably red and orange
• 1 tbsp. butter
• 1/4 c. chopped pecans or slivered almonds
• pinch salt
• pinch freshly ground pepper

Preparation

Step 1

1. Slice stem ends from beans.
2. Seed and julienne peppers into pieces about same width as beans.
3. When ready to serve, heat about 1 inch water in large saucepan set over med-high heat until boiling.
4. Meanwhile, in small saucepan, heat butter over medium heat until bubbly. Add pecans and cook, stirring until fragrant and lightly toasted, about 2-3 minutes. Remove from heat and set aside.
5. When water is boiling, add vegetables and stir. Cover and cook, stirring once or twice, until vegetables are bright in color and hot, from 5-7 minutes. Do not overcook. Drain and arrange in serving dish. Pour buttered pecans over top. Season to taste and serve immediately.