During my quest to come up with the perfect side dish for our Thanksgiving feast this year, I’ve come up with a few green bean recipes that rival the typical green bean casserole drowning in mushroom sauce and topped with stale crispy onions. (For those of you who wait in anticipation for this classic green bean dish, please forgive me.)
This skinnier green bean side dish uses sun dried tomatoes to give it a festive color and distinctive flavor.
You could easily sauté the works up ahead of time (just be sure to leave your green beans crisp-tender so they don’t become a soggy mess), then warm the works up just before you serve.
So what do you think? Will my green beans be the star of the show?
I’m guessing the turkey and stuffing will outshine my colorful side, dish. That’s okay, I don’t mind taking second place.
Have a wonderful Thanksgiving!
- 2 cups green beans, cut into 1½" pieces
- ½ tablespoon olive oil
- ½ medium white onion, finely chopped
- ⅓ cup sun dried tomato, chopped
- 2 cups mushrooms, sliced
- 1 cloves garlic, minced
- Herbes de Provence
- ¼ cup water
- ½ tablespoon lemon juice
- ⅓ cup Parmesan cheese
- salt and pepper to taste
- Steam green beans until crisp tender.
- Heat a large non-stick skillet over medium heat and add olive oil. Add onion and cook for 3 - 5 minutes until soft.
- Add remaining ingredients except green beans and Parmesan cheese. Cook for 5 - 8 minutes until vegetables are tender, then add beans to heat through.
- Sprinkle Parmesan cheese on top and serve.
Weight Watchers PointsPlus 2
Saturated fatty acids: 1.46g
Monounsaturated fatty acids: 1.84g
Polyunsaturated fatty acids: 0.39g
Total fat: 3.69g
Calories from fat: 33
Carbohydrate, by difference: 9.48g
Total dietary fiber: 2.61g
Total lipid (fat): 3.90g
Total sugars: 4.93g
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