Mayo Clinic Health Manager
Get free personalized health guidance for you and your family.
Get Started
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Green beans, also known as string beans or snap beans, are good sources of fiber and vitamin C. To preserve their fresh flavor and texture, blanch (parboil) the beans, immerse them in ice water to set their color, then saute briefly.
Serves 6
Ingredients
| 1 pound green beans, stems trimmed |
| 2 teaspoons olive oil |
| 1 red bell pepper (capsicum), seeded and julienne |
| 1/2 teaspoon chili paste or red pepper flakes |
| 1 clove garlic, finely chopped |
| 1 teaspoon sesame oil |
| 1/2 teaspoon salt |
| 1/4 teaspoon freshly ground black pepper |
Directions
Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 50 | Monounsaturated fat | 1 g |
| Protein | 2 g | Cholesterol | 0 mg |
| Carbohydrate | 7 g | Sodium | 201 mg |
| Total fat | 2 g | Fiber | 3 g |
| Saturated fat | <1 g |
