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Basil Beans and Tomatoes

Makes: 4 servings
Start to Finish 35 mins
Basil Beans and Tomatoes
  • 1  pound  fresh green beans, trimmed, or two 9-ounce packages frozen whole green beans, thawed
  • 1  tablespoon  margarine or butter
  • 1  cup  sliced fresh mushrooms
  • 2  tablespoons  water
  • 4  teaspoons  snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 1 1/2  cups  cherry tomatoes, quartered
  •  Fresh basil (optional)
  •  Finely shredded Parmesan cheese (optional)

1. If using fresh green beans, precook, covered, in a medium saucepan in a small amount of boiling water for 10 minutes. Drain; set aside.

2. Place margarine or butter in a wok or large skillet. (Add more margarine as necessary during cooking.) Preheat over medium-high heat until margarine melts. Stir-fry green beans in margarine for 3 minutes.

3. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Add water, basil, sugar, salt, and pepper. Cover and cook about 3 minutes or until just crisp-tender. Add tomatoes; toss to combine. Serve immediately. Garnish with fresh basil, if desired. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.

Nutrition Facts (Basil Beans and Tomatoes)
  • Servings Per Recipe 4,
  • cal. (kcal) 86,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • pro. (g) 3,
  • sodium (mg) 312,
  • Percent Daily Values are based on a 2,000 calorie diet

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