| 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
igor@digex.net on Jan 28, 1997.
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