“Another recipe from chef Douglas Spingler of the Silo Cooking School in New Milford, Connecticut. Originally in a November 1981 issue of Bon Appetit in a traditional American Thanksgiving feature of "Cooking Class". Not only is this side dish delicious, the colors really pop! Great for Thanksgiving or Christmas dinner!”

Ingredients Nutrition


  1. For Butter.
  2. Melt butter in medium saucepan over medium-high heat.
  3. Add shredded peppers and saute until crisp-tender.
  4. Transfer to dish using slotted spoon and set aside.
  5. Combine 3/4 cup butter with onion in processor and mix well.
  6. Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
  7. Bring 2 quarts of water to boil in large saucepan over high heat.
  8. Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
  9. Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
  10. Melt 2 tablespoons butter in large saucepan over medium-high heat.
  11. Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
  12. Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
  13. Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
  14. Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
  15. Transfer to large serving bowl and top with remaining pepper butter and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a