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Suggest a better descriptionIn a small, nonstick frying pan, toat the pine nuts until golden brown. Remove from heat and reserve. Remove the tips and tails from the green beans and cut them into 1 1/2 inch lengths, Bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes. Drain into a colander. In a saute pan, heat the butter and oil and add the beans, Saute 1 minute, then add onion and cook until translucent, not brown. Add the garlic, tomatoes and olives. Saute for 2-3 minutes. Add the pine nuts and serve immediately. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford Posted to MM-Recipes Digest V3 #217 Date: 11 Aug 96 21:09:05 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 6 | ||
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Calories: 105 | ||
Calories from Fat: 77 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 54.2mg | 2 % | |
Potassium 197.9mg | 5 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 3.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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