Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain again. Place beans in a large, shallow, nonmetal dish; set aside. Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Yield: 8 servings (serving size: 1 cup). Per serving: 58 Calories; 0g Fat (5% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 142mg Sodium NOTES : Store in refrigerator up to 1 week, stirring occasionally. Recipe by: Cooking Light, July/Aug 1993, page 69 Posted to MC-Recipe Digest V1 #403 by email@example.com on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 8|
|Calories from Fat: 7 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 282.2mg||7 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 14.9g|
|Protein 2.7g||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: 89
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.