Recipe - Green Beans With Calamata Olives And Toasted

One fourth cup Pine nuts
1 pound Green beans
1 teaspoon Unsalted butter
1 teaspoon Olive oil
One fourth cup Minced onion
1 tablespoon Minced garlic
One half cup Peeled, seeded and chopped
tomatoes
One fourth 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 One half 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 23 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 JeanPierre Brehier
(Hearst) Miami Herald, 9/14/95
format: 8/10/96, Lisa Crawford
Posted to MMRecipes Digest V3 #217

Date: 11 Aug 96 21:09:05 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM