1 large red pepper, seeded and cut into 1-inch chunks (1 1/3 cups)
3 1/4 cups water, divided
1 clove garlic, minced
1/2 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 lb. fresh green beans
1/2 lb. fresh wax beans
Combine red pepper, 1/4 cup water, the garlic, vinegar, salt, bouillon, oregano and pepper in 1-quart saucepan. Bring to boil over medium-high heat. Cover. Reduce heat to low. Simmer for 14 to 16 minutes, or until pepper is very tender. Drain. In food processor or blender, process mixture until smooth. Cover to keep warm. Set red pepper pur?e aside.
Combine beans and remaining 3-cups water in 3-quart saucepan. Bring to boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 5 minutes. Cover. Cook for 8 to 10 minutes, or until tender. Drain. Arrange beans on serving platter. Spoon pur?e over beans.
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