2 lbs. sm. fresh green beans
1 qt. water
2 s. red or yellow sweet peppers
1/2 c. coarsely chopped cashews
1/2 c. butter, melted
1/2 tsp. grated lemon rind
2 tsp. lemon juice
2 tbsp. sliced green onions
2 tbsp. chopped parsley
Whole cashews (optional)

Wash beans; trim ends, and remove strings. Bring water to a boil; add green beans, and cook, uncovered, 4 to 5 minutes or just under crisp-tender. Drain beans, and plunge them into cold water, then drain again. Divide green beans into 8 bundles. Slice sweet peppers into 8 (1/4 inch) rings. Secure each bundle with a pepper slice. Arrange on a baking sheet. Cover and refrigerate overnight. Cook cashews in butter, stirring constantly, until cashews are toasted and butter is lightly browned. Remove from heat; add lemon rind and juice, green onions, and parsley. Cover and refrigerate up to 24 hours. Remove cashew butter and beans from refrigerator 30 minutes before serving. Spoon cashew butter over beans. Cover and bake at 350 degrees for 10 minutes or until beans are hot. Spoon pan drippings over green beans. Garnish with whole cashews, if desired. Yield: 8 servings.