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Recipe Name: Green Bean Bundles In Sweet Pepper Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

3 Leeks, 12 ounces
12 Ounce(s) Snap beans
2 Tablespoon(s) Olive oil
3/4 Cup(s) Dry white wine
3 Tablespoon(s) Snipped fresh basil
1/2 Teaspoon(s) Salt
4 Sweet red peppers, cored
seeded & chopped
Fresh Basil Sprigs
Rinse leeks under running water. Trim root and leaves from
leeks,carefully separating 1 leaf, about 2" wide, from remaining
leaves. In alarge skillet, cook leaf, uncovered, in boiling water about
1 minute oruntil tender and bright green. Remove leaf; drain on paper
towel. Whencool, cut leaf lengthwise into 1/4" wide strips. For bean
bundles, trimends and strings from beans. Gather beans into bunches of
5. Carefullytie each bundle with a cooled leek leaf strip; trim ends.
Place beanbundles in steamer basket. Steam over boiling water for 15 to
20minutes, until tender. Season with salt and pepper. Meanwhile,
forsauce, chop white part of leeks. (You should have about 1 cup.) In
thesame large skillet, cook chopped leeks in 1 tb. of hot oil about
5minutes or until tender. Add the white wine, basil and salt.
Reduceheat; cook about 3 minutes or until most of the liquid has
evaporated;set aside. In another skillet, cook red pepper in 1 tb. hot
oil about 10minutes or until tender. Remove red pepper, reserving oil
in skillet. Inthe reserved oil, cook yellow pepper about 6 minutes or
until tender. Ina blender container or food processor bowl, combine red
pepper and 2/3cup of the wine mixture. Cover and blend or process until
smooth; setaside. In a clean blender container or food processor bowl,
combine theyellow pepper and the remaining wine mixture; cover and
blend or processuntil smooth. Serve sauce warm or at room temperature
with beans. Garnish with additional basil.

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