Directions:
- Trim the beans and cut into 2-inch lengths.
- Bring a pan of water to the boil, add the beans and time 4 to 5 minutes.
- Add bell pepper and cook 1 minute.
- Test beans for tenderness.
- Continue cooking a minute or so longer if necessary.
- Drain and rinse with cold water until cooled.
- Pat dry with paper towels.
- Melt a tablespoon butter in a large heavy skillet over medium heat.
- When hot, put pecans in pan and saute 4 minutes.
- Remove from the pan and set aside.
- Put remaining 2 tablespoons butter in pan and melt.
- Add balsamic vinegar, brown sugar, salt and pepper.
- Stir until sugar has melted and mixture has thickened.
- Add beans and peppers, tossing a few minutes until hot and glazed.
- Add pecans and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.05 Kcal (829 kJ) | ||
| Calories from fat | 176.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.57g | 30% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 151.62mg | 6% | |
| Potassium | 91.52mg | 2% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 6.8mg | 38% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.12 Kcal (603 kJ) | ||
| Calories from fat | 128.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 30% | |
|---|---|---|---|
| Cholesterol | 16.66mg | 8% | |
| Sodium | 110.34mg | 6% | |
| Potassium | 66.6mg | 2% | |
| Total Carbs | 3.69g | 2% | |
| Sugars | 2.33g | 13% | |
| Dietary Fiber | 1.74g | 10% | |
| Protein | 1.16g | 3% | |
| Vitamin C | 10.9mg | 25% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5mg | 38% | |
| Calcium | 15.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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