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Prep 20min
Total20min
Servings8
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Ingredients
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
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Steps
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.
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Take a shortcut if cooking fresh beans seems time-consuming. Use one and one-half bags (16 ounces each) 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.
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