Spicy String Bean Sauté

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 30%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 11.1g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 209mg
  • Calcium: 52mg

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

  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.
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