| 1 | Remove ends from beans. |
| 2 | Leave beans whole or cut crosswise into 1" pieces. |
| 3 | Place beans in 1" salted water (?ts salt to 1 c water). |
| 4 | Bring to a boil and cook uncovered for 5 minutes. |
| 5 | Cover and cook until tender, 5 to 10 minutes longer. |
| 6 | Drain beans, turn into a warm bowl, and set aside. |
| 7 | Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes. |
| 8 | Season with salt and pepper to taste. |
| 9 | Add vegetable mixture to beans and toss. |
| 10 | I would cut back on the fat in this recipe.... |
| 11 | Food exchange per serving: 1 vegetable exchange + 1 fat exchange; cal: 63; cho: 0mg; car: 6g; pro: 2g; sod: 245mg; fat: 4g; |
| 12 | souce: all-in-one diabetic cookbook brought you and your via nancy o"brion and her meal-master |
