Braised Green Beans
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This is a simple dish that George Kapelos remembers with fondness from his late mother's kitchen.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 67 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 222 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 7% |
| vit A | 9% |
| vit C | 28% |
| folate | 15% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
4 green onions, thinly sliced
2 cups (500 mL) diced peeled seeded tomatoes
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 lb (750 g) green beans, trimmed and halved
2 tbsp (25 mL) each chopped fresh mint and parsley
Preparation:
In large saucepan, heat oil over medium heat; fry onions until softened, about 4 minutes. Add tomatoes, salt and pepper; cook, stirring, until softened, about 4 minutes.
Add green beans and 1/2 cup (125 mL) water; cover and bring to boil. Reduce heat and gently simmer until beans are tender and coated, about 25 minutes. Stir in mint and parsley.
Add green beans and 1/2 cup (125 mL) water; cover and bring to boil. Reduce heat and gently simmer until beans are tender and coated, about 25 minutes. Stir in mint and parsley.
Tags:
Source
Canadian Living Magazine: August 2006
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