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Green Beans With Calamata Olives Toasted


1/4 cup pine nuts
1 lb green beans
1 tsp unsalted butter
1 tsp olive oil
1/4 cup minced onion
1 tbsp minced garlic
1/2 cup peeled, seeded and chopped tomatoes
1/4 cup 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

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
  Servings: 6


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