This is a delicious way to serve green beans or snap beans; the kids may actually like them! It's a colorful side dish too, and chock full of vitamins.
1/2 pound whole green beans, frozen or fresh
If green beans are fresh, trim stems, and string them if necessary. Steam until barely tender (or cook in water). Don't overcook.
Cut onion in half stem to root; peel and trim and cut into even thin slices. Seed bell pepper and cut into julienne thin slices. Heat olive oil to medium hot in a large sauté pan and add the bell pepper and onion. Sauté, stirring frequently but don't brown them.
Add garlic, green beans and butter; cook for
another minute until garlic is cooked through but not browned. Add juice
of half-lemon or -lime, salt and pepper to taste; toss to combine.