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Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:5Yield:5 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:10 mins
Additional Time:
Total Time:20 mins
Total Time:
20 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonmargarine or butter1 ½cupschopped onion1teaspoonwhite sugar1tablespoonbalsamic vinegar or red wine vinegar½(7 ounce) jarroasted red sweet peppers, drained and finely chopped (1/2 cup)¼cupquartered pitted ripe olives2tablespoonssnipped fresh basil¼teaspoonsalt¼teaspoonblack pepper1poundgreen beans, cut into 2-inch lengths (about 4 cups)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonmargarine or butter
1 ½cupschopped onion
1teaspoonwhite sugar
1tablespoonbalsamic vinegar or red wine vinegar
½(7 ounce) jarroasted red sweet peppers, drained and finely chopped (1/2 cup)
¼cupquartered pitted ripe olives
2tablespoonssnipped fresh basil
¼teaspoonsalt
¼teaspoonblack pepper
1poundgreen beans, cut into 2-inch lengths (about 4 cups)
DirectionsIn a large heavy skillet, heat margarine or butter over medium heat until melted. Cook and stir onion and sugar in margarine or butter about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid evaporates. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove skillet from heat; cover with foil and keep warm.Meanwhile, in a medium saucepan cook the green beans, covered, in a small amount of boiling water about 10 minutes or until crisp-tender; drain. To serve, stir caramelized onion into green beans.Originally appeared: Diabetic Living Magazine
Directions
In a large heavy skillet, heat margarine or butter over medium heat until melted. Cook and stir onion and sugar in margarine or butter about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid evaporates. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove skillet from heat; cover with foil and keep warm.Meanwhile, in a medium saucepan cook the green beans, covered, in a small amount of boiling water about 10 minutes or until crisp-tender; drain. To serve, stir caramelized onion into green beans.
In a large heavy skillet, heat margarine or butter over medium heat until melted. Cook and stir onion and sugar in margarine or butter about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid evaporates. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove skillet from heat; cover with foil and keep warm.
Meanwhile, in a medium saucepan cook the green beans, covered, in a small amount of boiling water about 10 minutes or until crisp-tender; drain. To serve, stir caramelized onion into green beans.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)84Calories3gFat13gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
