Souped-up Green Beans

1/2 pound fresh green beans
1/4 cup finely chopped onions
1/4 cup finely chopped green bell pepper
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup liquid reserved from the beans
1 tablespoon salt-free chicken bouillon granules
1/2 teaspoon butter-flavored granules
1 tablespoon finely chopped green onions
1 teaspoon dried basil leaves, crushed
Pam cooking spray


In a medium saucepan over high heat, bring 2 cups water to a boil. Add the green beans and return to a boil. Reduce the heat to medium; cover, and cook for 20 minutes, or until crisp-tender. Drain, reserving 1 cup liquid and set aside.

Spray the inside of a medium heavy skillet with nonstick vegetable cooking spray and place over medium heat. Add the beans, onions, bell pepper, salt and black pepper. Cook for 3 minutes, stirring often. Stir in the reserved liquid, bouillon and butter-flavored granules; cook for 1 minute longer, then stir in the green onions and basil. Remove from the heat and let stand 5 minutes before serving.

Serves 3 people
57 cal per serving
1 gram Fat per serving