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HEART Insight:
doi: 10.1097/01.HEARTI.0000414790.09288.78
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Green Beans with Mushrooms and Onions

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.

Serves 4; ½ cup per serving

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Crisp, vibrant green beans and earthy mushrooms were meant for each other, as you'll experience when you taste this simply flavored side dish.

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Ingredients

8 ounces green beans, trimmed

2 teaspoons olive oil

4 ounces button mushrooms, sliced

½ cup thinly sliced onion

1 medium garlic clove, minced

⅛ teaspoon salt

2 teaspoons fresh lemon juice

Pinch of pepper

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Directions

Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander.

Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked beans.

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Cook's Tip

Covering the saucepan while bringing the water to a boil speeds up the process.

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Nutrition Analysis

(per serving)

Calories 51

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.5 g

Cholesterol 0 mg

Sodium 78 mg

Carbohydrates 7 g

Fiber 2 g

Sugars 3 g

Protein 2 g

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Dietary Exchanges

1 vegetable

½ fat

© 2012 American Heart Association, Inc.

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