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

"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

Denise Boba, Bloomingdale, Illinois
Recipe by Cooking Light November 2005

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

73 calories; calories from fat 30%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 1.7g; carbohydrates 11.1g; fiber 3.4g; cholesterol 0mg; iron 0.7mg; sodium 209mg; calcium 52mg.
Advertisement
Advertisement