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Spicy String Bean Sauté

Yield 6 servings (serving size: 1 cup)
"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

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

Nutrition 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

How to Make It

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

  2. 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.