Ingredients

　　2 tablespoons teriyaki sauce

　　1 tablespoon honey

　　1 tablespoon butter

　　1 tablespoon fresh lemon juice

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

　　2 slices bacon

　　1/2 cup red bell pepper, cut into strips

　　1/2 cup thin onion wedges

　　1/2 cup 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 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 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. Sauté 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.

　　Paula Deen's Kitchen Classics