2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
1 pound green beans,washed and trimmed
1 pound mini sweet bell peppers, washed and sliced into rounds
1 serrano chile washed seeded and minced
1 lemon, juiced
1 package pine nuts
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large sauté pan, heat the oil and melt the butter. Add the beans and cook until almost al dente.
Add the remaining ingredients and cook, stirring often, until heated through and beans are al dente. Taste and adjust the seasoning with salt and pepper. Serve hot.