Ingredients Jump to Instructions ↓

  1. 1 lb Green beans;

  2. 1/2 c Shallots; chopped

  3. 1 c Tomato; diced

  4. 4 oz (1 c) mushrooms; sliced

  5. 2 tb Margarine;

  6. 2 tb Olive oil; Salt and freshly ground -pepper

Instructions Jump to Ingredients ↑

  1. Remove ends from beans. Leave beans whole or cut crosswise into 1′ pieces. Place beans in 1′ salted water (1/2 ts salt to 1 c water). Bring to a boil and cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10 minutes longer. Drain beans, turn into a warm bowl, and set aside. Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes. Season with salt and pepper to taste. Add vegetable mixture to beans and toss. I would cut back on the fat in this recipe…. Food Exchange per serving: 1 VEGETABLE EXCHANGE 1 FAT EXCHANGE; CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g; Souce: All-In-One Diabetic Cookbook Brought you and your via Nancy O’Brion and her Meal-Master —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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