Green Beans with Peppers and Pineapple

Green Beans with Peppers and Pineapple

0 Reviews
From: Diabetic Living Magazine

With lime and pineapple, this simple tropical side dish will undoubtedly make its way to your table this summer.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 pounds thin green beans
  • 4 to 8 cloves garlic, thinly sliced
  • ½ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Salt
  • 1 small red sweet pepper, cut into thin strips
  • ½ of a fresh pineapple, peeled, cored and cut crosswise into 6 slices
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice

Preparation

  • Prep

  • Ready In

  1. In a large Dutch oven bring a large amount of lightly salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, for 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated for up to 24 hours.)
  2. Turn ventilation fan on (see Tip). In a 12-inch skillet, cook half of the garlic and half of the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half of the green beans; cook for 2 to 3 minutes or until heated through, stirring frequently. Season with ⅛ teaspoon salt. Transfer cooked beans to a serving dish. Repeat with the remaining garlic, crushed red pepper, oil and green beans. Set beans aside.
  3. Add pepper strips to hot skillet; cook for 2 to 3 minutes or just until tender. Transfer pepper strips to small bowl. Set aside. Add pineapple slices to hot skillet; cook for 4 minutes, turning once halfway through cooking time.
  4. Add pepper strips, lime peel and lime juice to beans; toss to coat beans. Serve with pineapple slices.
  • Tips: When heated, the crushed red pepper releases vapors that may burn your nose. For that reason, turn on the ventilation fan.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 57 calories; 2 g fat(0 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 5 g sugars; 758 IU vitamin A; 28 mg vitamin C; 33 mg calcium; 1 mg iron; 54 mg sodium; 202 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

Reviews 0