Heat oil and butter in a 12-inch skillet over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add red pepper strips; cook 5 minutes longer or until vegetables are tender.
Meanwhile, steam green beans 5 minutes or until crisp-tender; drain. Add beans to skillet along with garlic, salt, TABASCO® Sauce and lemon peel; toss to mix well. Sprinkle with toasted almonds.
Makes 8 servings.