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My crew looks forward to this side dish every holiday. I add sliced almonds for crunch and garlic for a little kick.
—Cheryl Wittman, Bergen, NY
Prep: 10 min. • Cook: 5 hours • Makes: 10 servings
2 pounds fresh green beans, trimmed
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 tablespoons butter, melted
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
In a 6-qt. slow cooker, combine all ingredients except almonds. Cook, covered, on low until beans are tender, 5-6 hours. Remove with a slotted spoon. Top with almonds.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per serving: 116 cal., 8g fat (2g sat. fat), 6mg chol., 145mg sod., 11g carb. (4g sugars, 4g fiber), 4g pro.
Diabetic exchanges: 1 1/2 fat, 1 vegetable.