Directions:
- Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
- Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
- Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.57 Kcal (643 kJ) | ||
| Calories from fat | 116.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 20% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 9% | |
| Sodium | 80.44mg | 3% | |
| Potassium | 272.83mg | 6% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 49.1mg | 82% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.99 Kcal (481 kJ) | ||
| Calories from fat | 87.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 20% | |
|---|---|---|---|
| Cholesterol | 20mg | 9% | |
| Sodium | 60.23mg | 3% | |
| Potassium | 204.28mg | 6% | |
| Total Carbs | 6.32g | 3% | |
| Sugars | 2.97g | 16% | |
| Dietary Fiber | 2.49g | 13% | |
| Protein | 2.03g | 5% | |
| Vitamin C | 36.7mg | 82% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 28.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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