Green Beans with Shallots, Tomatoes & Mushrooms
Green Beans tossed with Shallots, Tomatoes and Mushrooms. An easy side for nearly any main dish.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
green beans
|
|
| ½ | cup |
shallots
chopped |
*
|
| 1 | cup |
tomatoes
diced |
|
| 4 | ounces |
mushrooms
(1 cup) |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
green beans
|
|
| 118 | ml |
shallots
chopped |
*
|
| 237 | ml |
tomatoes
diced |
|
| 115.6 | ml/g |
mushrooms
(1 cup) |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Remove ends from beans.
Leave beans whole or cut crosswise into 1inch pieces.
Place beans in 1inch salted water (½ teaspoon salt to 1 cup water).
Bring to a boil and cook uncovered for 5 minutes.
Cover and cook until tender, 5 to 10 minutes longer.
Drain beans, turn into a warm bowl, and set aside.
Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes.
Season with salt and pepper to taste.
Add vegetable mixture to beans and toss.
