Greek Green Beans

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 1 pound fresh or frozen green beans, trimmed if fresh
• 1/4 cup water (plus more as needed)
• 1/2 teaspoon dried dillweed, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, or to taste
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained, or 3 medium tomatoes, minced
• 2 ounces low-fat feta cheese, crumbled (about 1/2 cup)

1. In a wide, deep skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the onion and red pepper flakes for 2 minutes, or until the onion is soft, stirring occasionally.
3. Stir in the green beans, 1/4 cup water, dillweed, salt, and pepper.
4. Cook for 10 minutes for fresh beans or 15 minutes for frozen, or until they are almost cooked to taste, adding water if necessary.
5. Stir in the tomatoes with liquid.
6. Cook for 2 to 5 minutes, or until the beans are cooked to the desired tenderness.
7. Sprinkle with the feta.
8. (Per Serving)
9. Calories: 59
10. Total Fat: 2.5g
11. Saturated: 1.0g
12. Trans: 0.0g
13. Polyunsaturated: 0.0g
14. Monounsaturated: 1.0g
15. Cholesterol: 6mg
16. Sodium: 177mg
17. Carbohydrates: 7g
18. Fiber: 3g
19. Sugars: 3g
20. Protein: 3g
21. Dietary Exchanges
22. 1 Vegetable
23. 1/2 Fat

olive oil, onion, red pepper, green beans, water, salt, pepper, salt, lowfat

Taken from www.epicurious.com/recipes/food/views/greek-green-beans-375646 (may not work)