Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 4 cups fresh or frozen string beans, cut into 2" pieces
- ½ tsp dried thyme
- ½ tsp salt or salt free seasoning
- fresh ground black pepper
- 2 cups water
- 1 vegetable bouillon
- squeeze of fresh lemon juice
Directions
In large heavy saucepan, heat oil.
Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn.
Add thyme, salt and pepper to taste.
Add water and vegetable bouillon.
Bring to a boil, cover tightly, reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife.
Add more water, if necessary.
Frozen beans will take only half the time.
Add squeeze of lemon juice and toss well.
Category:Garlic Recipes
Category:Green bean Recipes
Category:Vegetable stock Recipes