Green Bean Saute
Make this recipe whenever you have canned or fresh green beans on hand. It goes great with any main entree.
Number of Servings: 6
Serving Size: 1/2 cup
1 cup onion, chopped
1 cup mushrooms, sliced
1 teaspoon garlic, minced
1/2 cup red onion, sliced
1 16-ounce drained and cut green beans
Non-stick cooking spray
Time needed: 15 minutes preparation; 10 minutes cook time
- Spray a skillet with non-stick cooking spray.
- Sauté the onions, mushrooms, and garlic.
- Add the green beans and heat thoroughly.
|Total Fat:||0 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||6 g|
|Dietary Fiber:||1 g|
Tips and Variations
Try adding 1 teaspoon of your favorite dried herb (basil, oregano, marjoram, etc.) to vary the flavor.
Use low-sodium or no-sodium canned green beans to lower the sodium.
When fresh green beans are in season, substitute 1 pound fresh green beans for the canned green beans. Snip off the ends of the beans and cut them into bite-sized pieces. Steam the green beans while cooking the onions and mushrooms. Toss everything together and heat until beans reach the desired tenderness.
This was adapted from the United States Department of Agriculture's Green Bean Saute (no date; What's Cooking? USDA Mixing Bowl).
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