Green Beans with Shallots, Tomatoes & Mushrooms
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
green beans
|
|
½ | cup |
shallots
chopped |
* |
1 | cup |
tomatoes
diced |
|
4 | ounces |
mushrooms
(1 cup) |
|
2 | tablespoons |
butter
|
|
2 | tablespoons |
olive oil
|
|
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
green beans
|
|
118 | ml |
shallots
chopped |
* |
237 | ml |
tomatoes
diced |
|
115.6 | ml/g |
mushrooms
(1 cup) |
|
3E+1 | ml |
butter
|
|
3E+1 | ml |
olive oil
|
|
1 | x |
salt and black pepper
to taste |
* |
Directions
Remove ends from beans.
Leave beans whole or cut crosswise into 1inch pieces.
Place beans in 1inch salted water (½ teaspoon salt to 1 cup water).
Bring to a boil and cook uncovered for 5 minutes.
Cover and cook until tender, 5 to 10 minutes longer.
Drain beans, turn into a warm bowl, and set aside.
Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes.
Season with salt and pepper to taste.
Add vegetable mixture to beans and toss.