3/4 pound fresh green beans
1 medium yellow bell pepper
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon dried marjoram
Cut off ends of green beans and slice in half crosswise. Slice the bell pepper in half and remove seeds. Slice bell pepper into 1/4-inch slices and then cut into 1/2-inch pieces.
Heat the water and beans to boiling in a nonstick skillet over high heat. Reduced heat, cover and simmer about 5 minutes or until tender. Drain excess water.
Add the bell pepper and oil and heat over medium-high heat. Stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in marjoram and serve.
Recipe makes 4 to 6 servings.
Serving size: 6 ounces
Calories: 54; Total Fat: 4g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 4mg; Carbohydrates: 6g; Protein: 1g; Fiber: 2g
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