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Potato Bean Skillet

Source of Recipe

Quick Cooking Magazine – D. Terry; IL


Recipe Introduction

Ready in 30 minutes or less WW Points
Exchanges
Serves: 6

1 lb. fresh...or…frozen green beans, cut into 2-in. pieces
2 medium red potatoes, peeled and sliced
1 small onion, chopped
1 T. olive…or…canola oil
3 T. cider vinegar
2 T. water
2 tsp. sugar
1/2 tsp. ground mustard
1/8 tsp. pepper
1/4 tsp. salt,

Place beans and potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; drain well. In a large skillet, sauté beans, potatoes and onion in oil until tender.

In a small bowl, combine remaining ingredients; pour over vegetables. Cook and stir over medium heat until the liquid is evaporated.

One 3/4-cup serving equals: 95 calories…3 gm fat (trace saturated)…0 cholesterol…101 mg sodium…17 gm carbohydrate…3 gm fiber…2 gm protein ++++ Exchanges: 1 vegetable…1/2 starch…1/2 fat ++++ WWP: 2.3