| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Miamiherald, Vegetables, Ovolacto |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pine nuts |
| 1 |
lb |
Green beans |
| 1 |
ts |
Unsalted butter |
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Minced onion |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Peeled, seeded and chopped tomatoes |
| 1/4 |
c |
Calamata olives; pitted and chopped |
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%), 1.8g fiber, 2mg chol, 146mg sod
Source: Sunshine Cuisine by Jean-Pierre Brehier
(Hearst) Miami Herald, 9/14/95
format: 8/10/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #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”