Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Pine nuts
1 lb Green beans
1 ts Unsalted butter
1 ts Olive oil
1/4 c Minced onion
1 tb Minced garlic
1/2 c Peeled, seeded and chopped
-tomatoes
1/4 c Calamata olives; pitted and
-chopped

In a small, nonstick frying pan, toat the pine nuts until golden
brown. Remove from heat and reserve. Remove the tips and tails from
the green beans and cut them into 1 1/2 inch lengths, Bring a big pot
of salted water to a boil and poach the beans until tender but still
firm, about 7 minutes. Drain into a colander. In a saute pan, heat
the butter and oil and add the beans, Saute 1 minute, then add onion
and cook until translucent, not brown. Add the garlic, tomatoes and
olives. Saute for 2-3 minutes. Add the pine nuts and serve
immediately.

Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat
(59%), 1.8g fiber, 2mg chol, 146mg sod

Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald,
9/14/95 format: 8/10/96, Lisa Crawford

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