INGREDIENTS

INSTRUCTIONS

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 until tender and bright green.  Remove leaf; drain on paper  towel.
When cool, 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 minutes, until tender.  Season with salt and pepper.
Meanwhile, for sauce, chop white part of leeks.  (You should have
about 1 cup.) In the same large skillet, cook chopped leeks in 1 tb.
of hot oil about 5 minutes or until tender. Add the white wine, basil
and salt. Reduce heat; cook about 3 minutes or until most of the
liquid has evaporated; set aside. In another skillet, cook red pepper
in 1 tb. hot oil about 10 minutes or until tender. Remove red pepper,
reserving oil in skillet. In the reserved oil, cook yellow pepper
about 6 minutes or until tender. In a blender container or food
processor bowl, combine red pepper and 2/3 cup of the wine mixture.
Cover and blend or process until smooth; set aside. In a clean  blender
container or food processor bowl, combine the yellow pepper  and the
remaining wine mixture; cover and blend or process until  smooth. Serve
sauce warm or at room temperature with beans. Garnish  with additional
basil.

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