Spicy String Bean Sauté

"The sweet Peruvian onion makes this special; it does not possess the strong qualities of other types. If you can't find Peruvian onions, substitute another type of sweet onion." -Denise Boba, Bloomingdale, IL

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2/3  pound  green beans, trimmed
• 1/3  pound  wax beans, trimmed
• 1  tablespoon  olive oil
• 4  cups  (1/3-inch-thick) vertically sliced Peruvian or other sweet onion (about 1 large)
• 2  garlic cloves, minced
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  dried oregano
• 1/2  teaspoon  crushed red pepper
• 1  tablespoon  capers
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes or until onion begins to brown. Add garlic; sauté 1 minute. Add beans, juice, oregano, and red pepper; cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat.

Nutritional Information

Calories:

73 (30% from fat)

Fat:

2.4g (sat 0.3g,mono 1.7g,poly 0.2g)

Protein:

1.7g

Carbohydrate:

11.1g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

209mg

Calcium:

52mg