Green Beans And Sun-Dried Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons chopped, dried tomatoes (not in oil)
- 8ounces green beans
- 1small red onion to yield 2 tablespoon minced
- 1medium clove garlic
- 2fresh sprigs marjoram to yield 2 teaspoons chopped
- 2teaspoons olive oil
- 1tablespoon balsamic vinegar
- 1teaspoon no-salt-added chicken stock
- Few shakes of salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
111 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Soak the tomatoes in hot water.
- Step 2
Wash, trim and steam the green beans for 5 to 7 minutes.
- Step 3
Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
- Step 4
When green beans are cooked, drain and cut in quarters.
- Step 5
Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.
Private Notes
Comments
Used yellow onion and sun-dried tomatoes in oil as that's all I had. Was still good with the tomatoes in oil and saved time. Put all ingredients except for balsamic vinegar and olive oil in bowl then added green beans. Was easy and good.
Wow! I didn't think I liked balsamic vinegar but I made this almost exactly as written (except used dried oregano instead of fresh marjoram, which I didn't have) -- and it was outstanding! In place of dried tomatoes I used homemade "oven-candied tomatoes" (Lynne Rossetto Kaspar's recipe - google it) that I had in the fridge. It was so, so good. Not a bean left over!
Great recipe and really flexible. I make this as a salad year round, especially when I can find perfect fresh green beans. I like to sub fresh chervil for the marjoram and usually just rub the inside of the mixing bowl with garlic-rather than adding it to the rest of the ingredients. Also, coarsely chopped pecans sprinkled on top, just before serving, add some extra crunch.
Advertisement