This recipe is great for those who have been diagnosed with High Cholesterol, like myself.
My Private Note
Units: US | Metric
- 1 teaspoon light margarine
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1/4 cup low sodium vegetable broth or 1/4 cup low sodium chicken broth or 1/4 cup fat-free low-sodium chicken broth
- 1 tablespoon fresh oregano, chopped
- 1 cup frozen pearl onions
- 2 tablespoons sliced almonds
- 1/4 cup plain breadcrumbs
- 1Heat a large nonstick skillet over medium-high heat.
- 2Add the margarine and swirl to coat the bottom.
- 3Cook the green beans for 1 to 2 minutes, stirring constantly.
- 4Stir in the broth, oregano, and pepper.
- 5Cook for 20 to 30 seconds.
- 6Stir in the onions.
- 7Cook, covered, over medium-low heat for 6 to 8 minutes, or until the beans are tender crisp.
- 8Meanwhile, in a small nonstick pan, dry-roast the almonds over medium heat for 2 to 3 minutes, stirring occasionally.
- 9Sprinkle the cooked beans with the almonds and bread crumbs.
- 10Note: When green beans are in season, buy extra to freeze.
- 11Trim and slice the beans.
- 12Blanch them in boiling water to cover by 1 inch for 1 minute.
- 13Remove them from the hot water and run them under cold water.
- 14Cool the beans then freeze them for up to six months.
- 15Thaw and use in this recipe as directed.
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Nutritional Facts for Green Beans Amandine
Serving Size: 1 (82 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 52.6
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 37.5 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 2.5 g
- Sugars 2.8 g
- Protein 2.4 g
The following items or measurements are not included:
low sodium vegetable broth
frozen pearl onions