Green Beans with Mushrooms and Onions
Photography Courtesy American Heart Association and the American Diabetes Association
Featured in March/April 2021
8 ounces fresh green beans, trimmed
2 teaspoons olive oil
4 ounces sliced mushrooms, stems discarded
½ cup thinly sliced onion
1 medium garlic clove, minced
⅛ teaspoon salt
2 teaspoons fresh lemon juice
1 pinch black pepper
- Fill a medium saucepan three-fourths full of water. Bring to boiling, covered, over high. Cook the green beans, uncovered, 5 minutes or until crisp-tender. Drain well in a colander.
- In a medium nonstick skillet heat the oil over medium-high, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt 5 minutes or until the mushrooms are soft and lightly browned, stirring frequently. Stir in lemon juice, pepper, and cooked green beans. Makes four ½-cup servings.
Recipe courtesy the American Heart Association and the American Diabetes Association.