A simple, crisp side dish at approximately 65 calories. Tender green beans sauteed with golden onion and fresh parsley.
This Green Bean Saute keeps things genuinely simple: crisp-tender green beans tossed with sweet sauteed onion and a scatter of fresh parsley. It comes together in under 20 minutes and makes a satisfying side at around 65 calories and 1 WW Classic Point per serving.
Recipe Info
Serves: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Calories per serving: ~65
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 4g | Carbohydrates: 8g | Fiber: 3g
WW Classic Points: Approximately 1 point per serving (in line with the original recipe, which was already light). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb fresh or frozen green beans, cut into 2.5cm (1in) pieces
- 1 tablespoon vegetable oil
- 1 large yellow onion, halved lengthways and thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, minced
Instructions
- Cook the beans. If using fresh green beans, cook in boiling water for 10 to 12 minutes, or steam for 2 to 3 minutes, until just barely fork-tender. Drain well. If using frozen beans, thaw first.
- Saute the onion. Heat the oil in a large skillet over medium heat. Saute the onion until golden, about 5 to 7 minutes.
- Combine. Stir in the green beans, salt, and pepper. Heat through, tossing occasionally.
- Finish. Toss with fresh parsley just before serving.
Serving Suggestions
- Serve alongside roast chicken or grilled fish
- Pair with mashed potatoes for a classic comfort plate
- Add toasted slivered almonds for extra crunch
- Great as part of a holiday spread
- Serve warm or at room temperature
Tips and Variations
- Do not overcook the beans in the first step, as they will continue cooking slightly once combined with the onion
- A squeeze of fresh lemon juice at the end brightens the dish
- A few red pepper flakes add a gentle kick if you like some heat
- Sliced almonds or toasted pine nuts make a nice textural addition
- This dish reheats well, making it a good make-ahead side
Why This Recipe Works
Cooking the beans just until fork-tender before they hit the pan keeps them from turning mushy once combined with the onion. A small amount of vegetable oil is genuinely enough to build real flavor here, proving a simple side dish does not need to be complicated to be satisfying.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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