Green Beans, Tomato & Fennel
Recipe: #7272
December 21, 2011
Categories: Side Dishes, Beans, Beans (String), Christmas, New Years, Sunday Dinner, Thanksgiving, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"Fennel has a mild licorice flavour and melded with beans and you have a lovely combination. The tomato gives a nice contrast of colour"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (204.2 g)
- Calories 118.6
- Total Fat - 7.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 439.5 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 5.3 g
- Sugars - 3.9 g
- Protein - 2.5 g
- Calcium - 84.7 mg
- Iron - 1.9 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet heat oil over medium heat, add onions and garlic saute for 2 minutes.
Step 2
Add tomatoes, fennel seeds, salt and pepper, cook uncovered until thickened about 10 minutes.
Step 3
Meanwhile bring a pot of water to a rapid boil, add beans, cook for 5 minutes. The beans will be crisp tender.
Step 4
Drain, toss with tomato sauce, sprinkle with parsley and serve.
Tips
No special items needed.
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