Green beans provencale

Yield: 1 Servings

Measure Ingredient
2 teaspoons Vegetable oil
½ cup Sliced onion
2 Garlic cloves; minced
2 cups Canned whole tomatoes; (with liquid); drain, seed, and chop tomatoes, reserving liquid
2 tablespoons Chopped fresh parsley
1 teaspoon Each basil leaves; salt, and granulated sugar
½ teaspoon Oregano leaves
⅛ teaspoon Pepper
4 cups Trimmed and halved green beans
½ cup Sliced mushrooms

In 4quart-saucepan heat oil over medium heat; add onion and garlic and sauté until onion is softened, about 1 minute. Add remaining ingredients except green beans and mushrooms and stir to combine; bring to a boil.

Reduce heat to low, add green beans, and cook, stirring frequently, until beans are tender-crisp, 5 to 10 minutes; add mushrooms and continue cooking until mushrooms are cooked through, 3 to 5 minutes longer.

MAKES 4 SERV~NGS

Each serving provides: 3½ vegetable Exchanges.: ½ Fat Exchange; 5 calories Optional exchange Per serving; 96 calories, 4 q protein: 3 g fat; 17 g carbohydrate; 98 mg calcium: 754 rng sodium: 9 mg cholesteral Gail S. Grossman New York, New York Scanned by Sandy Posted to recipelu-digest by Ron West <rwwest@...> on Feb 28, 1998

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