4 Serves
25 Mins
Heat the butter in a large skillet over medium-high heat. Add the green beans and broad beans, sautéing until they are lightly seared in spots.
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Vitamin K
56 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
252 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Pour in the water, reduce the heat to medium, and cover the skillet. Steam the beans until they reach a tender-crisp texture.
Drain any excess water from the skillet. Push the beans to the outer edges of the pan, then add the cooking oil and minced garlic to the center, cooking until fragrant.
Add the diced tomatoes to the skillet and toss everything together. Cook until the tomatoes begin to soften and release their juices.
Stir in the white vinegar, salt, and pepper, then remove from heat and serve immediately.
25
g95
g20
g
Yemeni
