Green Beans Ezekiel
Recipe: #22460
January 10, 2016
Categories: Side Dishes, Beans, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Green Beans, Olives, Kosher Dairy, Vegetarian Dinner, more
"I adapted this recipe from a book called Cookbook of Foods from Bible Days. The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally. If you want to use dried dill, use 1 teaspoon."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (139.7 g)
- Calories 127.8
- Total Fat - 8.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 35.8 mg
- Sodium - 321.5 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2.6 g
- Sugars - 3.3 g
- Protein - 6.4 g
- Calcium - 39.3 mg
- Iron - 1.3 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook beans in a steamer or colander placed over simmering water.
Step 2
Leave uncovered for first 5 minutes, then cover and cook until tender but still crisp. Do not overcook.
Step 3
Lightly toss beans together with olives, pimientos, and dill.
Step 4
Melt butter in a skillet over very low heat.
Step 5
Add bean mixture and stir in balsamic vinegar.
Step 6
Cook just until all ingredients are heated through.
Tips
No special items needed.
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