| 1 | Rinse leeks under running water. |
| 2 | Trim root and leaves from leeks, carefully separating 1 leaf, about 2" wide, from remaining leaves. |
| 3 | In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. |
| 4 | Remove leaf; drain on paper towel. |
| 5 | When cool, cut leaf lengthwise into ? wide strips. |
| 6 | For bean bundles, trim ends and strings from beans. |
| 7 | Gather beans into bunches of Carefully tie each bundle with a cooled leek leaf strip; trim ends. |
| 8 | Place bean bundles in steamer basket. |
| 9 | Steam over boiling water for 15 to 20 minutes, until tender. |
| 10 | Season with salt and pepper. |
| 11 | Meanwhile, for sauce, chop white part of leeks. |
| 12 | (you should have about 1 cup). |
| 13 | In the same large skillet, cook chopped leeks in 1 tb. of hot oil about 5 minutes or until tender. |
| 14 | Add the white wine, basil and salt. |
| 15 | Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside. |
| 16 | In another skillet, cook red pepper in 1 tb. hot oil about 10 minutes or until tender. |
| 17 | Remove red pepper, reserving oil in skillet. |
| 18 | In the reserved oil, cook yellow pepper about 6 minutes or until tender. |
| 19 | In a blender container or food processor bowl, combine red pepper and 2/3 cup of the wine mixture. |
| 20 | Cover and blend or process until smooth; set aside. |
| 21 | In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. |
| 22 | Serve sauce warm or at room temperature with beans. |
| 23 | Garnish with additional basil. |
