| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 12 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Green beans |
| 2 | T | Olive oil |
| 1/2 | c | Minced shallots |
| 2 | T | Water |
| 1 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Trim ends from beans, and remove strings. Drop beans into a large stockpot of boiling water; cook 10 minutes or until crisp-tender. Drain. Heat oil in stockpot over medium heat. Add shallots; saute 3 minutes or until tender. Add green beans and water; cook 3 minutes or until beans are tender, stirring occasionally. Remove from heat, and stir in salt and pepper. Yield: 12 servings (serving size: 1 cup). Per serving: 60 Calories; 2g Fat (32% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 185mg Sodium Recipe by: Cooking Light, April 1995, page 70 Posted to MC-Recipe Digest V1 #442 by [email protected] on Jan 28, 1997.
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