| 3 | cups water |
| 1 1/2 | pounds green beans |
| 2 | tablespoons teriyaki baste and glaze (from 12-ounce bottle) |
| 1 | tablespoon margarine or butter, softened |
| 1 | tablespoon honey |
| 1/4 | teaspoon ground mustard |
| 1/2 | cup drained roasted red bell peppers (from 7-ounce jar), cut into strips |
| 1/2 | cup cashew pieces |
| 1. | In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven. |
| 2. | Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews. |
|
| Take a shortcut if cooking fresh beans seems time-consuming. Use one and one-half bags (16 ounces each) Green Giant® frozen cut green beans. Cook beans as directed on bag. |
|
| For 12 servings, use 4 cups water, 2 1/4 pounds beans, 3 tablespoons teriyaki glaze, 2 tablespoons margarine, 1 tablespoon plus 1 teaspoon honey, 1/4 teaspoon mustard, 3/4 cup pepper strips and 3/4 cup cashew pieces. Prepare in 6-quart Dutch oven. |
Nutrition Information:
100 ( 55); 6g ( 1g, ncg); 0mg; 250mg; 11g ( 3g, ncg); 3g 8%; 14%; 4%; 6% 0 ; 2 ; 1 nc