4 cups (1 L) fresh or frozen trimmed green beans
2 tbsp (25 mL) butter
2 cups (500 mL) diced red bell peppers
1 tsp (5 mL) grated lemon peel
1/2 tsp (2 mL) basil, crumbled
1/4 tsp (1 mL) dill weed

Cook beans in boiling salted water for 2 minutes; drain. Cool immediately in ice water; drain. Beans may be prepared to this point and refrigerated for up to 24 hours. Melt butter in a large frypan over medium heat. Add red peppers and saute for 4 minutes or just until barely tender. Stir in beans, lemon peel, basil and dill weed; saute until beans are heated through, about 4 minutes. Serve immediately. Serves 8.

Last updated on May 24, 2019