Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.

 10 servings, about 3/4 cup each

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

Ingredients

• 1 pound green beans, trimmed
• 1 pound yellow wax beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 8 ounces mushrooms, trimmed and sliced (see Substitution Note)
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste

Preparation

1. Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
2. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
3. Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

Tips & Notes

• Make Ahead Tip: Prepare through Step 1 and store in an airtight container for up to 1 day.

• Substitution Note: If you can't find wild mushrooms, use button or cremini mushrooms.

Nutrition

Per serving: 75 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 2 g protein; 3 g fiber; 59 mg sodium; 272 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetables, 1 fat