The dillweed provides a pleasant aroma, the red pepper flakes give a bit of a kick, and the feta cheese adds tanginess to this attractive green bean and tomato pairing.

　　

Ingredients

serves 8, 1/2 cup per serving

　　2 teaspoons olive oil

　　1/2 cup chopped onion

　　1/8 teaspoon crushed red pepper flakes, or to taste

　　1 pound fresh or frozen green beans, trimmed if fresh

　　1/4 cup water (plus more as needed)

　　1/2 teaspoon dried dillweed, crumbled

　　1/4 teaspoon salt

　　1/4 teaspoon pepper, or to taste

　　1 14.5-ounce can no-salt-added diced tomatoes, undrained, or 3 medium tomatoes, minced

　　2 ounces low-fat feta cheese, crumbled (about 1/2 cup)

　　

Step 1

In a wide, deep skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and red pepper flakes for 2 minutes, or until the onion is soft, stirring occasionally.

　　

Step 2

Stir in the green beans, 1/4 cup water, dillweed, salt, and pepper. Cook for 10 minutes for fresh beans or 15 minutes for frozen, or until they are almost cooked to taste, adding water if necessary.

　　

Step 3

Stir in the tomatoes with liquid. Cook for 2 to 5 minutes, or until the beans are cooked to the desired tenderness. Sprinkle with the feta.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 59

　　

Step 6

Total Fat: 2.5g

　　

Step 7

Saturated: 1.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 1.0g

　　

Step 11

Cholesterol: 6mg

　　

Step 12

Sodium: 177mg

　　

Step 13

Carbohydrates: 7g

　　

Step 14

Fiber: 3g

　　

Step 15

Sugars: 3g

　　

Step 16

Protein: 3g

　　

Step 17

Dietary Exchanges

　　

Step 18

1 Vegetable

　　

Step 19

1/2 Fat

　　American Heart Association Quick & Easy Meals