3 md Leeks (12 ounces)
12 oz Snap beans
2 tb Olive oil
3/4 c  Dry white wine
3 tb Snipped fresh basil
1/2 ts Salt
4 lg Sweet red peppers, cored,
-- seeded & chopped
Fresh basil sprigs

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.