Wonderful served with poultry or lean pork.

• 4 cups fresh green beans, trimmed and cut
• 1/2 cup water
• 1/2 teaspoon kosher salt
• 1 large onion, chopped
• 1 celery rib, chopped
• 1/2 cup finely chopped green pepper
• 2 teaspoons olive oil
• 3/4 teaspoon dried tarragon
• 1/2 teaspoon salt-free lemon-pepper seasoning
• Black pepper to taste

In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender.

While beans cook, saute the onion, celery and green pepper in oil in a small saucepan until tender. Stir in the tarragon, lemon-pepper and pepper. Drain beans; add vegetable mixture and toss to coat.

Per Serving: 48 Calories; 2g Fat (27.6% calories from fat); trace Saturated Fat; 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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