Instructions: 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 saute 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.)

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.

Yield 10 servings.

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