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Sautéed Green Beans and Peppers
By Chef Tom Fraker

Sautéed Green Beans and Peppers


2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 pound Organic Green Beans washed and trimmed
1 pound Veggie Sweet Mini Peppers washed and sliced into rounds
1 Serrano Chile washed seeded and minced
1 Organic Lemon juiced
1 package Pine Nuts
1/2 teaspoon Melissa's Spice Grinder (use Garlic and Herb Sea Salt)
1/2 teaspoon My Grinders (use Rainbow Peppercorn)


In a large sauté pan, heat the oil and melt the butter. Add the beans and cook until almost al dente.

Add the rest of the ingredients and cook, stirring often, until heated through and beans are al dente. Serve hot.


For a spicier finish, add some of the Melissa's Organic Chile Seasonings.