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Makes 4 servings
1 lb. green beans, trimmed
1 small onion, chopped (1/3 cup)
2 tsp. minced garlic (2 large cloves)
2 tsp. canola or olive oil
1 tbsp. flour
1 tsp. paprika
1 (16 oz.) can whole tomatoes, drained (save liquid) and coarsely chopped
1. Steam green beans for 5 minutes, then quickly chill them under cold water. Set aside.
2. In medium saucepan, sauté onion and garlic in oil for about 3 minutes. Stir in flour and paprika, cook mixture for 1 minute, and then stir in the reserved liquid from the tomatoes. Cook mixture, stirring it, until it is slightly thickened.
3. Add tomatoes and reserved green beans, mixing ingredients well. Cook mixture, stirring it over medium heat for 2 minutes or until heated through and beans tender-crisp.
From Jane Brody’s Good Food Book
Per serving (250g): 92 calories, 2.7g fat, 0.2g sat fat, 16.3g carbohydrate, 3.5g protein, 4.7g fiber, 20mg sodium