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
Preparation
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.
Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.
