| 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>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”