Photo: Oxmoor House
Yield
4 servings (serving size: about 2/3 cup)

How to Make It

Step 1

Trim stem end from beans. Arrange beans in a steamer basket over boiling water; cover and steam 10 minutes.

Step 2

Combine tomato and next 3 ingredients in a large saucepan. Cook, uncovered, over medium heat 3 minutes, stirring often. Stir in beans, parsley, thyme, and pepper. Cover and cook over low heat 10 minutes or until beans are tender.

Step 3

Tip: When you season fresh beans with lean ham instead of ham hock, you get all of the flavor but none of the fat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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