Ingredients
6 cups green beans (about 1 pound
ends snipped)
1 tablespoon olive oil
1 onion (medium
finely chopped)
1 can tomatoes
low-sodium (14.5 ounce can
drained and chopped)
1 tablespoon basil (fresh or 1/2 teaspoon dried)
1 tablespoon parsley (fresh or 1/2 teaspoon dried)
salt and pepper (to taste
optional)
Steps
Wash hands with soap and water.
Cook beans in a large saucepan of boiling water for 5 minutes; beans will still be crisp. Drain and rinse under cold running water. Set aside.
In a large frying pan, heat olive oil over medium heat. Add onion and cook 2-3 minutes until softened.
Add tomatoes, basil and parsley. Cook 3 minutes to heat and combine flavors.
Stir beans into pan and cook 5-6 minutes. Season with salt and pepper (optional).
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 73 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 68 mg |
| Iron | 2 mg |
| Potassium | 392 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Green Beans with Tomatoes and Basil. Recipe source: University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.