Spicy String Bean Sauté

recipe
"The sweet Peruvian onion makes this special; it does not possess the strong qualities of other types. If you can't find Peruvian onions, substitute another type of sweet onion." -Denise Boba, Bloomingdale, IL

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 73
Caloriesfromfat 30 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 1.7 g
Carbohydrate 11.1 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 209 mg
Calcium 52 mg

Ingredients

2/3 pound green beans, trimmed
1/3 pound wax beans, trimmed
1 tablespoon olive oil
4 cups (1/3-inch-thick) vertically sliced Peruvian or other sweet onion (about 1 large)
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes or until onion begins to brown. Add garlic; sauté 1 minute. Add beans, juice, oregano, and red pepper; cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat.

Note:

Denise Boba, Bloomingdale, Illinois,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note