Directions:
- Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
- Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
- In skillet melt butter and sauté red bell pepper for about 2 minutes.
- Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
- Transfer mixture to serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.38 Kcal (965 kJ) | ||
| Calories from fat | 163.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 28% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 288.44mg | 12% | |
| Potassium | 372.55mg | 8% | |
| Total Carbs | 14.37g | 5% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.8 Kcal (636 kJ) | ||
| Calories from fat | 107.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 28% | |
|---|---|---|---|
| Cholesterol | 13.41mg | 7% | |
| Sodium | 190.06mg | 12% | |
| Potassium | 245.48mg | 8% | |
| Total Carbs | 9.47g | 5% | |
| Sugars | 3.12g | 19% | |
| Dietary Fiber | 2.61g | 16% | |
| Protein | 4.13g | 13% | |
| Vitamin C | 14.4mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 12% | |
| Calcium | 35.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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