Green Bean Bundles In Sweet Pepper Sauce

Directions

1. Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2" wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or possibly till tender and bright green. Remove leaf; drain on paper towel. When cold, cut leaf lengthwise into 1/4" wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 min, till tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1 c..) In the same large skillet, cook minced leeks in 1 tb. of warm oil about 5 min or possibly till tender. Add in the white wine, basil and salt. Reduce heat; cook about 3 min or possibly till most of the liquid has evaporated; set aside. In another skillet, cook red pepper in 1 tb. warm oil about 10 min or possibly till tender. Remove red pepper, reserving oil in skillet. In the reserved oil, cook yellow pepper about 6 min or possibly till tender. In a blender container or possibly food processor bowl, combine red pepper and 2/3 c. of the wine mix. Cover and blend or possibly process till smooth; set aside. In a clean blender container or possibly food processor bowl, combine the yellow pepper and the remaining wine mix; cover and blend or possibly process till smooth. Serve sauce hot or possibly at room temperature with beans. Garnish with additional basil.