Trim the beans and cut into 1" lengths; set aside. Using a mortar and pestle or the flat of a heavy knife blade, mash the garlic to a paste with the salt. In a medium-large skillet, heat the oil til rippling over medium-high heat. Add the crushed garlic and the onion; cook, stirring frequently, for 3 mins. Add the beans and chopped tomato and cook, stirring occasionally, for 5 to 7 mins. Add the orange juice and lime juice, stirring well to combine. Add the pepper and more salt if desired. Raise the heat to high and cook, stirring frequently, til the liquid is nearly evaporated, another 2 to 3 mins. Recipe by: Sacramento Bee 9/9/98 Posted to KitMailbox Digest by Cairn Rodrigues
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4|
|Calories from Fat: 44 (39%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 468.7mg||12 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 12g|
|Protein 3.2g||5 %|
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Calories per serving: 114
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