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Bring a large quantity of salted water to the boil in a large saucepan. Add the beans and blanch 5 to 7 minutes. Drain, refresh under cold water, and drain again. This can be done 3 or 4 days in advance. In a skillet, heat the butter until it sings . Add the garlic and red pepper and cook until the garlic turns golden, being careful not to let it burn. This will only take a minute or two. Add the blanched beans, olives, oregano, lemon juice, and salt and pepper to taste. Toss for about 2 minutes, until the beans are heated through. Yield: 6 to 8 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT) From: patH
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