Louisiana Green Beans
Makes:
4 servings
Jazz up canned green beans with peppers, onions, and tomatoes!
Ingredients
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1/2 cup celery, chopped
- 2 cans (14.5 ounces each) low-sodium green beans, drained
- 1 can (14.5 ounce) low-sodium tomatoes
Directions
- Wash hands with soap and water.
- Peel and chop the onion.
- Chop the green pepper and celery.
- Drain the liquid from the green beans. Rinse with water.
- Put the green beans in a saucepan. Add enough water to cover them
- Cook the green beans on low heat until tender. Then drain off the water.
- Combine all the ingredients in a skillet.
- Cook over medium heat for 15 minutes, until the celery is tender and the food is hot.
Notes
Learn more about:
Pennsylvania Nutrition Education Network
