Zesty Garlic Green Beans

Name: Zesty Garlic Green Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 2 tablespoons oil from oil-packed sun-dried tomatoes; 1 cup sliced sweet onion; 1/2 cup oil-packed sun-dried tomatoes, chopped; 3 garlic cloves, minced; 1-1/2 teaspoons lemon-pepper seasoning; 2 packages (16 ounces each) frozen french-style green beans

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

Ingredients

2 tablespoons oil from oil-packed sun-dried tomatoes
1 cup sliced sweet onion
1/2 cup oil-packed sun-dried tomatoes, chopped
3 garlic cloves, minced
1-1/2 teaspoons lemon-pepper seasoning
2 packages (16 ounces each) frozen french-style green beans

Directions

In a Dutch oven, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add tomatoes, garlic and lemon pepper; cook and stir 2 minutes longer.
Stir in frozen green beans; cook, covered, until heated through, stirring occasionally, 7-9 minutes. Uncover; cook until liquid is almost evaporated, 2-3 minutes longer.

Nutrition Facts

2/3 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 85mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews

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Average Rating:

justmbeth

Nov 21, 2018

Great flavor and they made for a pretty presentation. I’ll be do8ng this one again.
JShocinski

Jan 3, 2016

I made these with canned green beans and they turned out fantastic. My family raved over them and asked that I make them again. The sun dried tomatoes added a unique taste that works really well.
bjsilve0

Aug 6, 2013

I agree with [email protected] they are better than the usual green bean casserole and lower in calories. I too used frozen beans.
califdreamin

Dec 4, 2012

I made these for Thanksgiving and everyone tho't they were excellent. I used the frozen whole beans because that's what I had on hand.WAY better than green bean casserole in my opinion! Thanks for this recipe..