Greek Green Beans
Fennel Green Beans uses chopped, fresh fennel plus the delightful crunch of celery. A subtle licorice flavor. To crush fennel seeds, place them on a cutting board, then roll over them with a rolling pin.
1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (28 oz) reduced sodium tomatoes, undrained, coarsely chopped
1 pound green beans
Salt and black pepper, to taste
Saute onion and garlic in oil in large skillet until tender, three to four minutes.
Stir in herbs and cook one to two minutes longer.
Add tomatoes and liquid and green beans and heat to boiling; reduce heat and simmer, covered, until beans are very tender, 30 to 40 minutes.
Season to taste with salt and pepper.
Recipe makes 4 to 6 servings
Calories: 123; Fat: 4.3g; Cholesterol: 0mg; Sodium: 30mg; Carbohydrates: 20.5g; Protein: 4.5g;
Exchanges: 4 Vegetable, 1/2 Fat