Green Beans & Red Bell Peppers with Marjoram & Almonds

Serves 8-10

Ingredients

2-1/4 lb. green beans, ends trimmed

5 tbsps. butter

3 large red bell peppers, thinly sliced

1 large onion, thinly sliced

1/4 cup chopped fresh marjoram

3/4 cup sliced almonds, toasted

Directions

Cook green beans in large pot of boiling salt water until just crisp tender, about 5 minutes. Drain.

Rinse with cold water. Drain well; set aside. Melt 2 tbsps. butter in heavy, large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes.Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.) Melt remaining 3 tbsps. butter in heavy, large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.