Louisiana Green Beans
Jazz up canned green beans with peppers, onions, and tomatoes!
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 3.32 of 5 (34 ratings)
Food groups
- Vegetables: 2 1/4 cups
Ingredients
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1/2 cup celery, chopped
- 2 cans (14.5 ounces each) low-sodium green beans, drained
- 1 can (14.5 ounce) low-sodium tomatoes
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the green pepper and celery.
- Drain the liquid from the green beans.
- Rinse with water.
- Put the green beans in a saucepan.
- Add enough water to cover them Cook the green beans on low heat until tender.
- Then drain off the water.
- Combine all the ingredients in a skillet.
- Cook over medium heat for 15 minutes, until the celery is tender and the food is hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 70.29 |
| Total Fat | 1.26 g |
| Saturated Fat | 0.25 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 14.43 g |
| Dietary Fiber | 6.38 g |
| Total Sugars | 5.14 g |
| Added Sugars included | 0 g |
| Protein | 3.41 g |
| Calcium | 121 mg |
| Potassium | 462 mg |
| Sodium | 26.98 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 41 mg |
| Phosphorus | 67 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 65 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 26 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 88 mcg |
| Folate | 72 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 40 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/louisiana-green-beans. Federal works are public domain in the United States.