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Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts
- 1 1/2 pounds haricots verts (or other slender green beans), trimmed
- 1 1/2 tablespoons olive oil
- 2 medium-size red bell peppers, seeded, cut into 1/2-inch dice (2 cups)
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1/2 cup pine nuts, toasted
Directions:View on Bon Appetit
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