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Easy Middle Eastern Green Beans
6 min prep time
12 min cook time
2servings
Recipe by
Jackie Newgent, RDN, CDN
Source
Clean & Simple Diabetes Cookbook/Diabetes Forecast
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason
How to Make Easy Middle Eastern Green Beans
This dish is inspired by a Lebanese dish called loubieh. It’s simply green beans and grape tomatoes cooked with a just-right amount of extra-virgin olive oil and seasoned with cinnamon and sea salt. It comes together quickly and can easily be made while the rest of your meal cooks. Pair it with a simple protein dish, like this Balsamic Glazed Salmon, for a quick and easy weeknight dinner.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
6 min prep time
12 min cook time
2servings
1 1/2 cups
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Step-By-Step Instructions:
- Heat the oil in a large nonstick skillet over medium heat. Add the green beans and tomatoes, cover, and cook until the green beans are tender yet crisp and the tomatoes are fully softened, about 10 minutes. Toss with tongs a couple of times throughout the cooking.
- Sprinkle the vegetables with the cinnamon and salt. Toss to combine, and then serve.
Nutrition facts
2 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 90
-
Total Fat
5g
- Saturated Fat 0.7g
- Sodium 150mg
-
Total Carbohydrate
11g
- Dietary Fiber 4g
- Total Sugars 4g
- Protein 3g
- Potassium 340mg
- Phosphorous 50mg
Ingredients
extra virgin olive oil
2 tsp
fresh green beans (stem ends trimmed)
8 oz
grape tomatoes
1 cup
ground cinnamon
1/4 tsp
salt
1/8 tsp
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