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Snip ends from beans; cut beans diagonally into 2 inch pieces. Cook with about 1/2 cup hot water in a saucepan until tender, about 15 minutes. Leave pan uncovered for the first few minutes to retain color of beans. Melt butter in a small pan; add onion,, saute lightly. Add herbs ; then toss with drained cooked beans.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 106 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 94.9mg | 3 % | |
Potassium 303.8mg | 8 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 4.6g | ||
Protein 2.5g | 4 % | |
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: 141
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