Green beans with calamata olives & toasted
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Pine nuts |
| 1 | pounds | Green beans |
| 1 | teaspoon | Unsalted butter |
| 1 | teaspoon | Olive oil |
| ¼ | cup | Minced onion |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Peeled, seeded and chopped tomatoes |
| ¼ | cup | Calamata olives; pitted and chopped |
Directions
In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1½ inch lengths, Bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the beans, Saute 1 minute, then add onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately.
Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford
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