This was my mother’s favorite way to fix green beans, always adding her own homegrown savory from the garden.
—CAROL ANN HAYDEN EVERSON, WA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3/4 cup chopped sweet red pepper
1 tablespoon canola oil
1 garlic clove, minced
1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup water
2 tablespoons minced fresh savory or 2 teaspoons dried savory
1 tablespoon minced chives
1/2 teaspoon salt
In a large skillet, saute red pepper in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the green beans, water, savory, chives and salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
PER SERVING 3/4 cup equals 59 cal., 3 g fat (trace sat. fat), 0 chol., 203 mg sodium, 9 g carb., 4 g fiber, 2 g pro. Diabetic Exchanges: 2 vegetable, 1/2 fat.