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{{Wikifiedrecipe}}
 
==Description==
 
==Description==
   
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===Ingredients===
 
===Ingredients===
   
* 1/4 cup pine nuts
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* 1/4 cup [[pine nuts]]
* 1 lbs green beans
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* 1 lbs [[green beans]]
* 1 tsp unsalted butter
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* 1 tsp [[unsalted butter]]
* 1 tsp olive oil
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* 1 tsp [[olive oil]]
* 1/4 cup minced onion
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* 1/4 cup minced [[Onion]]
* 1 tbsp minced garlic
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* 1 tbsp minced [[garlic]]
 
* 1/2 cup peeled, seeded and chopped
 
* 1/2 cup peeled, seeded and chopped
* -tomatoes
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* -[[tomatoes]]
* 1/4 cup calamata olives, pitted and
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* 1/4 cup calamata [[olives]], pitted and
 
* -chopped
 
* -chopped
   
 
===Directions===
 
===Directions===
   
In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1 ½ inch lengths, bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the beans, saute 1 minute, then add onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod
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In a small, nonstick frying pan, toat the [[pine nuts]] until golden brown. Remove from heat and reserve. Remove the tips and tails from the [[green beans]] and cut them into 1 ½ inch lengths, bring a big pot of salted [[water]] to a boil and poach the [[Beans]] until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the [[butter]] and [[oil]] and add the [[Beans]], saute 1 minute, then add [[Onion]] and cook until translucent, not brown. Add the [[garlic]], [[tomatoes]] and [[olives]]. Saute for 2-3 minutes. Add the [[pine nuts]] and serve immediately. Nutritional info per serving: 106 [[cal]]; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod
   
 
===Other links===
 
===Other links===
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[[Category: Pan-fry Kalamata olive Recipes]]
 
[[Category: Pan-fry Kalamata olive Recipes]]
 
[[Category: Kalamata olive Side Dish Recipes]]
 
[[Category: Kalamata olive Side Dish Recipes]]
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[[category:butter Recipes]]
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[[category:green bean Recipes]]
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[[category:olive oil Recipes]]
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[[category:pine nut Recipes]]
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[[category:tomato Recipes]]
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[[category:butter Recipes]]
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[[category:black olives Recipes]]
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[[category:garlic Recipes]]
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[[category:water Recipes]]
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[[category:Fresh Beans Recipes]]
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[[category:Onion Recipes]]
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[[category:slaked lime Recipes]]
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[[category:oil Recipes]]

Revision as of 11:43, June 14, 2006

Description

Ingredients

Directions

In a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1 ½ inch lengths, bring a big pot of salted water to a boil and poach the Beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the Beans, saute 1 minute, then add Onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod

Other links

See also

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