2 tablespoons margarine or butter
4 large shallots (about 8 ounces), peeled, thinly sliced, and separated into rings
2 packages (10 ounces each) frozen peas, thawed (For fresh beans from the garden, adjust cooking times appropriately.)
1 package (10 ounces) frozen cut green beans, thawed (For fresh beans from the garden, adjust cooking times appropriately.)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1. In 10-inch skillet, melt margarine over medium heat. Add shallots and cook 8 to 10 minutes or until shallots are tender and golden brown, stirring occasionally. Transfer to two-quart microwave-safe bowl.
2. Add peas and green beans to shallots in bowl. Cook, covered, in microwave oven on High 2 minutes. Stir vegetables and cook 1 to 2 minutes longer or until vegetables are heated through. Stir in pepper, salt, and thyme.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 275 mg
Carbohydrates: 16 g
Fiber: 4 g
Protein: 5 g
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