2 1/4 lbs Green beans, trimmed 5 T butter 3 lg red peppers, thinly sliced 1 lg onion, thinly sliced 1/4 c chopped fresh marjoram 3/4 c sliced almonds, toasted

Cook green beans until crisp-temder @ 5 min. Drain and rinse in cold water; set aside. Melt 2T butter in a large skillet over med-high heat. Add peppers and onion and saute until peppers are crisp-tender @ 8 min. Mix in marjoram. Melt remaining butter in large pot over med-high heat. Add beans and pepper mixture. Stir until heated through @ 5 min. Season to taste with s&p. Transfer to serving bowl and sprinkle with almonds.