2 lb green beans, ends trimmed
5 tablespoons butter
2 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
1 1/2 cups sliced almonds, toasted
Cook green beans in large pot of boiling salted water for 5 minutes, or until crisp-tender. Drain and rinse with cold water; set aside.
Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add peppers and onion and saute until peppers are crisp-tender, about 8 minutes. Mix in marjoram.
Melt remaining 3 tablespoons of butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes.
Season to taste with salt and pepper. Transfer to large bowl.
Sprinkle with almonds.
Carb Count: 4.2 per serving. Serves 6.
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