Credit: Oxmoor House

Recipe Summary

4 servings (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Trim stem end from beans. Arrange beans in a steamer basket over boiling water; cover and steam 10 minutes.

  • Combine tomato and next 3 ingredients in a large saucepan. Cook, uncovered, over medium heat 3 minutes, stirring often. Stir in beans, parsley, thyme, and pepper. Cover and cook over low heat 10 minutes or until beans are tender.

  • Tip: When you season fresh beans with lean ham instead of ham hock, you get all of the flavor but none of the fat.

Chef's Notes

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Nutrition Facts

74 calories; calories from fat 0%; fat 1.1g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 5.4g; carbohydrates 12.8g; fiber 3.4g; cholesterol 7mg; iron 0mg; sodium 126mg; calcium 0mg.