The dillweed provides a pleasant aroma, the red pepper flakes give a bit of a kick, and the feta cheese adds tanginess to this attractive green bean and tomato pairing.
Recipe information
Yield
serves 8, 1/2 cup per serving
Ingredients
Preparation
Step 1
In a wide, deep skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and red pepper flakes for 2 minutes, or until the onion is soft, stirring occasionally.
Step 2
Stir in the green beans, 1/4 cup water, dillweed, salt, and pepper. Cook for 10 minutes for fresh beans or 15 minutes for frozen, or until they are almost cooked to taste, adding water if necessary.
Step 3
Stir in the tomatoes with liquid. Cook for 2 to 5 minutes, or until the beans are cooked to the desired tenderness. Sprinkle with the feta.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 59
Step 6
Total Fat: 2.5g
Step 7
Saturated: 1.0g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.0g
Step 10
Monounsaturated: 1.0g
Step 11
Cholesterol: 6mg
Step 12
Sodium: 177mg
Step 13
Carbohydrates: 7g
Step 14
Fiber: 3g
Step 15
Sugars: 3g
Step 16
Protein: 3g
Step 17
Dietary Exchanges
Step 18
1 Vegetable
Step 19
1/2 Fat
