Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1999

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
14 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.

  • Note: Beans may be cut into small pieces, if desired.

Nutrition Facts

33 calories; calories from fat 27%; fat 1g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.1g; protein 1.1g; carbohydrates 5.4g; fiber 1.2g; iron 0.4mg; sodium 62mg; calcium 19mg.
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