Perk up green beans with an Asian flair - teriyaki baste and glaze, mustard and crunchy cashews.
pounds green beans
tablespoons teriyaki baste and glaze (from 12-ounce bottle)
tablespoon margarine or butter, softened
teaspoon ground mustard
cup drained roasted red bell peppers (from 7-ounce jar), cut into strips
cup cashew pieces
In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.
Take a shortcut if cooking fresh beans seems time-consuming. Use one and one-half bags (16 ounces each) Green Giant® frozen cut green beans. Cook beans as directed on bag.
For 12 servings, use 4 cups water, 2 1/4 pounds beans, 3 tablespoons teriyaki glaze, 2 tablespoons margarine, 1 tablespoon plus 1 teaspoon honey, 1/4 teaspoon mustard, 3/4 cup pepper strips and 3/4 cup cashew pieces. Prepare in 6-quart Dutch oven.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.