Green beans with red pepper and garlic - Mayo Clinic

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Green beans with red pepper and garlic

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Dietitian s tip

Green beans are a good source of fiber and vitamin C. Blanching (boiling then cooling) preserves the color and texture of the beans.

Number of servings

Serves 6 Low FatHealthy carbLow Sodium

Ingredients

1 pound green beans, stems trimmed 2 teaspoons olive oil 1 red bell pepper, seeded and cut into thin slices 1/2 teaspoon chili paste or red pepper flakes 1 clove garlic, finely chopped 1 teaspoon sesame oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

Directions

Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside. In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.

Nutritional analysis per serving

Serving size About 3 4 cup

Total carbohydrate 7 gDietary fiber 3 gSodium 103 mgSaturated fat < 1 gTotal fat 2 gTrans fat 0 gCholesterol 0 mgProtein 2 gMonounsaturated fat 1 gCalories 54Added sugars 0 gTotal sugars 3 g

DASH Eating Plan Servings

Vegetables 2 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2

Diabetes Meal Plan Choices

Nonstarchy vegetables 2 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet Aug. 28, 2019

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Green beans with red pepper and garlic Mayo Clinic