| 1 | Melt butter. |
| 2 | Add 2 tb. of the oil and heat gently. |
| 3 | Add onion and red pepper. |
| 4 | Saute slowly over medium low heat until peppers are tender-crisp and onion is translucent and tender. |
| 5 | Remove ?of this mixture and reserve. |
| 6 | add last tb. of the oil to the pepper and onion mixture remaining in the skillet. |
| 7 | Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize. |
| 8 | Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy. |
| 9 | steam green beans until tender; drain. |
| 10 | Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. |
| 11 | Salt. |
| 12 | Heat through and serve. |
| 13 | shepherd writes: "with caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful." |
| 14 | recipe developed by renee shepherd and fran raboff |
