By Mayo Clinic Staff
Aug. 17, 2013
Green beans, also known as string beans or snap beans, are good sources of fiber and vitamin C. To preserve their fresh flavor and texture, blanch (parboil) the beans, immerse them in ice water to set their color, then saute briefly.
Number of servings Serves 6
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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 g
- Dietary fiber 2 g
- Sodium 202 mg
- Saturated fat <1 g
- Total fat 2 g
- Trans fat 0 g
- Cholesterol 0 mg
- Protein 2 g
- Monounsaturated fat 1 g
- Calories 54
- Added sugars 0 g
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 the 2005 James Beard award.