Green Beans and Red Bell Peppers with Marjoram and Almonds Recipe

Green Beans and Red Bell Peppers with Marjoram and Almonds Recipe

  • 2 1/4 pounds green beans, ends trimmed
  • 5 tablespoons butter
  • 3 large red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 cup chopped fresh marjoram
  • 3/4 cup sliced almonds, toasted
  1. Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  2. Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.
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