Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

The crisp tenderness of the bean and mushroom pair makes for a finger-licking good addition to any meal. To complete this recipe, sprinkle with basil and black pepper for a fresh, earthy vibe.

Ivy Manning
Recipe by Cooking Light November 2015

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms; sauté 4 minutes. Add stock and beans. Cover, reduce heat, and cook 4 minutes or until beans are crisp-tender. Stir in butter. Sprinkle with basil and black pepper.

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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.

Nutrition Facts

88 calories; fat 6.5g; saturated fat 2.3g; mono fat 3.2g; poly fat 0.6g; protein 2g; carbohydrates 7g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 140mg; calcium 30mg.
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