| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Spanish |
Beans/peas, Eat-lf mail, Low fat, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Green Beans, Fresh Trimmed |
| 1 |
c |
Nonfat Vegetarian Broth |
|
|
Chicken Flavored Or |
|
|
Vegetable Broth |
| 1/2 |
|
Red Onion, *Note |
| 3/4 |
t |
Dried Thyme |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Ground Black Pepper |
| 1 |
t |
Sugar |
| 1 |
T |
Balsamic Vinegar |
INSTRUCTIONS
NOTE: Original recipe called for using a Spanish onion. Slice onion
into very thin wedges. Rinse the beans with cool water. Trim the
ends, and snap into 1 1/2" pieces. Place the broth in the bottom of a
stove top or microwave steamer, and add the beans. Cover and cook
over high heat or on high power for 10 minutes, or until tender.
While the beans are cooking, coat a large nonstick skillet with
nonstick cooking spray, and preheat over medium heat. Add the onions,
thyme, salt and pepper and saute for about 5 minutes, or until the
onions are wilted and are just starting to brown. (If the skillet
becomes too dry, add a few teaspoons of broth as needed.) Add the
sugar and saute for another minutes. Add the vinegar, and stir to mix
well. Add the beans, along with 2 T of the broth used for steaming, to
the skillet. Toss the beans and onions together for a minutes or 2
over med heat, and serve hot. Entered into MasterCook and tested for
you by Reggie & Jeff Dwork and Sally and Lou Eisenberg
<reggie@reggie.com> Recipe By : Secrets of Fat-Free Italian
Cooking, Sandra Woodruff, RD Posted to Digest eat-lf.v096.n214 Date:
Sat, 09 Nov 1996 21:01:06 -0800 From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 30.9, Fat 0.1g, Carb 7.1g, Fib 2.5g, Pro 1.5g, Sod
238mg, CFF 2.8%.
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