By Mayo Clinic Staff

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
  1. Low Fat
  2. Healthy carb
  3. Low Sodium

Ingredients

  1. 1 pound green beans, stems trimmed
  2. 2 teaspoons olive oil
  3. 1 red bell pepper, seeded and cut into thin slices
  4. 1/2 teaspoon chili paste or red pepper flakes
  5. 1 clove garlic, finely chopped
  6. 1 teaspoon sesame oil
  7. 1/4 teaspoon salt
  8. 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 g
  • Dietary fiber 3 g
  • Sodium 103 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
  • Total sugars 3 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 a James Beard award.

Aug. 28, 2019