| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Miamiherald, Ovolacto, Vegetables | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Pine nuts |
| 1 | lb | Green beans |
| 1 | t | Unsalted butter |
| 1 | t | Olive oil |
| 1/4 | c | Minced onion |
| 1 | T | Minced garlic |
| 1/2 | c | Peeled, seeded and chopped |
| tomatoes | ||
| 1/4 | c | Calamata olives, pitted and |
| chopped | ||
| 1 | g fiber, 2mg chol 146mg sod | |
| 9/14 | format: 8/10/96, Lisa Crawford Posted to MM-Recipes Digest V3 |
INSTRUCTIONS
In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1 1/2 inch lengths, Bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the beans, Saute 1 minute, then add onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald, #217 Date: 11 Aug 96 21:09:05 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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