2 tbs teriyaki sauce

1 tbs honey

1 tbs butter

1 tbs fresh lemon juice

1 1/2 lbs fresh green beans, preferably thin ones, trimmed

2 slices bacon

1/2 c red bell pepper, cut into strips

1/2 c thin onion wedges

1/2 c whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a lg pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4-5 minutes, or until the beans are bright green. Drain the beans in a colander, then plunge them into ice water; drain again and set aside (this may be done in advance). In a skillet, cook the bacon until very crisp; 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.

Serves 6-8