1 1/2 lb green beans
1 jar (7 oz) roasted red peppers, drained
1 sm clove garlic, minced
2 tsp olive oil
1 Tbsp lemon juice
1/8 tsp salt
pepper to taste
Directions:
Trim ends of beans, cut into bite-sized pieces.
Blanch beans: boil water, cook beans in water 7 minutes. Drain, rinse with cold water to stop any additional cooking.
In food processor or blender, combine peppers, garlic, olive oil, lemon juice, salt, pepper. Blend until smooth.
Put the sauce and beans into a pan over medium low heat. Stir until heated through.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 20th, 2006