Green Beans and Peas

[Zana]

Diabetic Friendly


Green Beans with Garlic and Lemon
- 5g Carbs, 2g Fiber

From: South Beach Diet

Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Servings: 8

1 lb beans, green trimmed
1 Tbsp extra-virgin olive oil
3 cloves garlic minced
1 medium lemon grated peel (use 2 tsp of zest) PLUS juiced (use 1 Tbsp)
Salt to taste
Peppercorns, black freshly ground, to taste

MAKE-AHEAD: Beans can be blanched up to a day in advance.

Bring a medium saucepan of salted water to a boil. Add beans, return
to a boil, and cook until crisp-tender, about 2 minutes. Drain in a
colander and rinse under very cold water to stop cooking. Drain again
and pat dry.

Heat oil in a large nonstick skillet. Add garlic and cook until softened,
about 1 minute. Add beans and zest; cook, stirring occasionally, until
beans are warmed through, about 2 minutes. Stir in lemon juice and season
to taste with salt and pepper. Serve warm or at room temperature.

Servings: 8
Nutrition per Serving:
36 Calories, 2g Total Fat, 0.3g Saturated Fat, 40mg Sodium,
5g Carbs, 2g Dietary Fiber, 1g Protein

[Father'sDaughter]

Here's a ridiculously simple, but very tasty way to cook Italian style flat beans. It's peasant food at it's best, if you ask me! My grandmother and mother made this regularly while I was growing up, but as a child i didn't like green foods, so i avoided it. i didn't know what i was missing! We've been eating this at least once a week lately, but the beans are now slowing down so it may be a while before we get to have it again. Two of us can usually make a meal out of it, and we'll add a hunk of good, crusty bread to sop up any oil left in the bowl.


Beans and Potatoes:

Bring a large pot of salted water to a boil.

Add two to three handfuls of cleaned, trimmed flat Roma style beans, and two baking potatoes (peeled or unpeeled -- up to you) cut into one to two inch chunks.

Boil until both beans and potatoes are tender.

Drain and toss generously with extra virgin olive oil.

Check for seasoning and add more salt if needed.

Can be served hot, but is equally good at room temperature.

[drew51]

Nutty Green Beans




1 pound fresh string beans, stem ends removed

• 1 tablespoon of Grape seed oil or oil of your choice
• 1 tablespoon butter
• 1 teaspoon Cajun Seasoning
• 1/3 cup pecan pieces
• Salt, to taste

Directions

1. Bring a large pot of water to a boil.
2. Add green beans, return to a boil and cook 1 minute; the beans should still be crisp. Drain the beans; don't rinse.
3. In a large skillet add oil. Heat until very hot.
4. Add beans and cook about 1 minute, turning often with tongs or spatula. Sprinkle on pecans, butter and Cajun Seasoning. Turn the beans and pecans to coat with oil, butter and spices. Cook about 2 minutes more, or until beans and nuts are slightly browned. Salt to taste and serve.

Notes: Sometimes you need to cook longer, cook to tenderness that suits you. You can try almonds, or bacon bits instead. Recipe is quick and tasty!

[GoDawgs]

Sister Pickles found and first used this recipe recently using the yard long beans which cook a lot faster than regular green beans but if slightly blanched, regular green beans will work fine. It's also been discovered that this recipe is great using not just green beans but also as an all around veggie medley, adding summer squash, onions, mushrooms, green pepper, eggplant or even chunked up green tomatoes! I was surprised how good the green tomatoes were. A quick and easy recipe.

‘Chinese Buffet’ Green Beans

1 TBS peanut oil
2 cloves garlic, thinly sliced
1 lb fresh green beans, trimmed (yard long)
1 TBS white sugar
2 TBS oyster sauce
2 tsp soy sauce

Heat peanut oil in a wok or large skillet over medium-high heat.

Stir in the garlic and cook until the edges begin to brown, about 20 seconds.

Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes.

Stir in the sugar, oyster sauce and soy sauce.

Continue cooking and stirring for several minutes until the beans have attained the desired degree of doneness.