• 1/4 cup pine nuts
  • 1 lbs green beans
  • 1 tsp unsalted butter
  • 1 tsp olive oil
  • 1/4 cup minced onion
  • 1 tbsp minced garlic
  • 1/2 cup peeled, seeded and chopped
  • -tomatoes
  • 1/4 cup calamata olives, pitted and
  • -chopped


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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