Ingredients
1/4 cup onion (chopped)
1/4 cup green pepper (chopped)
1/2 cup celery (chopped)
2 cans green beans
low-sodium (14.5 ounces each
drained)
1 can tomatoes
low-sodium (14.5 ounces)
Steps
Wash hands with soap and water.
Peel and chop the onion.
Chop the green pepper and celery.
Drain the liquid from the green beans. Rinse with water.
Put the green beans in a saucepan. Add enough water to cover them
Cook the green beans on low heat until tender. Then drain off the water.
Combine all the ingredients in a skillet.
Cook over medium heat for 15 minutes, until the celery is tender and the food is hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 71 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 25 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 7 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 124 mg |
| Iron | 3 mg |
| Potassium | 490 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Louisiana Green Beans. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.