| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Green beans |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Minced shallots |
| 2 |
tb |
Water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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.
A Message from our Provider:
“When God saw you – It was love at first sight”