Green Beans & Onions

Green Beans & Onions

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From: Diabetic Living Magazine

Don't settle for boring green beans! In this quick-and-easy side-dish recipe, onions, roasted red peppers, olives and a sweet and tangy sauce add flavor and interest.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon olive oil
  • 1½ cups chopped onion
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • ½ cup bottled roasted red peppers, drained and chopped
  • ¼ cup sliced pitted ripe olives
  • 2 tablespoons chopped fresh basil or 1½ teaspoons dried basil, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 pound fresh green beans, trimmed and cut into 2-inch-long pieces

Preparation

  • Prep

  • Ready In

  1. Heat oil over medium-low heat in a large nonstick skillet. Add onion; cook about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid is evaporated. Stir in roasted red peppers, olives, basil, salt and ground pepper. Remove from heat; cover and keep warm.
  2. Meanwhile, cook green beans in a small amount of boiling water in a covered large saucepan, about 10 minutes or until crisp-tender; drain. Stir the onion mixture into green beans.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 73 calories; 3 g fat(0 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 36 mcg folate; 0 mg cholesterol; 3 g sugars; 592 IU vitamin A; 50 mg vitamin C; 44 mg calcium; 1 mg iron; 153 mg sodium; 248 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

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