In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 5.1mg||2 %|
|Sodium 275.8mg||10 %|
|Potassium 1148.7mg||30 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 25.5g|
|Protein 11.3g||16 %|
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Calories per serving: 253
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