Instructions: Melt butter. Add 2 tb. of the oil and heat gently. Add onion and red pepper. Saute slowly over medium low heat until peppers are tender-crisp and onion is translucent and tender. Remove 1/2 of this mixture and reserve.

Add last tb. of the oil to the pepper and onion mixture remaining in the skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize. Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy.

Steam green beans until tender; drain. Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and serve.

Shepherd writes: "With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful."

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