Braised Green Beans with Tomatoes and Lentils
This is a lazy Sunday--or tired Tuesday-- recipe from chef Abra Berens' book Ruffage: A Practical Guide to Vegetables. Don't be alarmed by cooking beans this long. Make it vegetarian by using vegetable broth and skipping the Parmesan.
Source: Midwest Living
Credit: Brie Passano
354 calories; fat 12g; cholesterol 13mg; saturated fat 4g; carbohydrates 37g; mono fat 6g; poly fat 1g; insoluble fiber 8g; sugars 7g; protein 18g; vitamin a 1120.8IU; vitamin c 24.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.5mg; folate 219.7mcg; vitamin b12 0.2mcg; sodium 1120mg; potassium 718mg; calcium 253mg; iron 4mg.