Bundles of crisp-tender cooked green beans, secured with red bell pepper rings, are drizzled with a delicious lemony cashew butter.

Green Bean Bundles

2 pounds small fresh green beans

1 quart water

2 small red or yellow bell bell peppers

1/2 cup coarsely chopped cashew

1/2 cup butter, melted

1/2 teaspoon grated lemon peel

2 teaspoons lemon juice

2 tablespoon sliced green onions

2 tablespoons chopped parsley

Whole cashews (optional)

1. Wash beans; trim ends and remove strings. Bring water to a boil; add green beans and cook, uncovered, 4 to 5 minutes or until crisp-tender. Drain.
2. Divide green beans into 8 bundles. Slice bell pepper into 8 (1/4-inch) rings. Secure each bundle with a pepper slice. Arrange on a baking sheet. Set aside.
3. Cook cashews in butter, stirring constantly, until cashews are toasted and butter is lightly browned. Remove from heat; add lemon peel, juice, green onions and parsley.
4. Spoon cashew butter over beans. Cover and bake at 350°F (175°C) for 10 minutes or until beans are hot. Spoon pan drippings over green beans. Garnish with whole cashews, if desired.

Makes 8 servings.