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Red, White and Green Beans

Enjoy this three beans recipe that’s ready in just 30 minutes – perfect for a side dish.

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  • prep time 15 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

1
pound green beans, cut into 1- to 1 1/2-inch pieces
1
can (15 to 16 ounces) great northern or navy beans, rinsed and drained
1/4
cup chopped drained roasted red bell peppers (from 7-ounce jar) or 2 jars (2 ounces each) sliced pimientos, drained
1
tablespoon lemon juice
2
teaspoons Dijon mustard
2
teaspoons honey
1/2
teaspoon lemon pepper
1/4
teaspoon salt
2
tablespoons butter or margarine, melted

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LOCATION

Steps

  • 1 Add 1 inch water (salted if desired) to 3-quart saucepan; add green beans. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
  • 2 Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
  • 1 Add 1 inch water (salted if desired) to 3-quart saucepan; add green beans. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
  • 2 Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.

EXPERT TIPS

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Expert Tips

Those fun plastic trays in Santa and snowman shapes and pretty gift tins also work great as serving dishes for foods other than cookies and candies! You may wish to line the tins with aluminum foil before adding food.

Here are some great ideas to make your green beans look extra festive: • Squeeze lemon juice over cooked beans, and sprinkle with sliced almonds. • Sprinkle dried cranberries over cooked green beans. • Toss in 1/2 cup thinly sliced radishes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
680mg
680%;
Total Carbohydrate
38g
38%
(Dietary Fiber
10g
10%
),
Protein
11g
11%
;
% Daily Value*:
Iron
20%;
Exchanges:
1 Starch; 4 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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