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July 21, 2006
Spicy String Bean Sauté
2/3 pound green beans, trimmed
1/3 pound wax beans, trimmed
1 tablespoon olive oil
4 cups (1/3-inch-thick) vertically sliced Peruvian or other sweet onion (about 1 large)
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes or until onion begins to brown. Add garlic; sauté 1 minute. Add beans, juice, oregano, and red pepper; cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat.
Yield: 6 servings (serving size: 1 cup)
CALORIES 73(30% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 209mg; FIBER 3.4g; IRON 0.7mg; CARBOHYDRATE 11.1g
Posted by carcharhinid at July 21, 2006 08:31 PM