Green Beans With Peppers & Almonds

2 1/4 pounds fresh green beans, ends trimmed
salt
5 T. butter, divided
3 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds, toasted

Cook green beans in large pot of boiling salted water until about 5 minutes, or until crisp-tender. Drain and rinse with cold water; set aside.
Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat.
Add peppers and onion and saute until peppers are crisp-tender, about 8 minutes.
Mix in marjoram.
(Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.) Melt remaining 3 tablespoons of butter in heavy large pot over medium-high heat.
Add beans and pepper mixture and stir until heated through, about 5 minutes.
Season to taste with salt and pepper.
Transfer to large bowl.
Sprinkle with almonds.
Serves 10.

Rainbow Sauteed Broccoli

1 10-ounce package frozen broccoli, thawed
1 red or yellow pepper, sliced into thin strips
1 4-ounce can sliced mushrooms, drained
1/2 cup butter
salt and pepper to taste

Melt the butter in a large skillet.
Saute the broccoli, pepper, and mushrooms in the melted butter until crisp tender.
Season to taste and serve warm.