GREEN BEANS WITH CALAMATA OLIVES & TOASTED

      Title: GREEN BEANS WITH CALAMATA OLIVES & TOASTED
  Categories: Miamiherald, Vegetables, Ovolacto
       Yield: 6 Servings
  
     1/4 c  Pine nuts
       1 lb Green beans
       1 ts Unsalted butter
       1 ts Olive oil
     1/4 c  Minced onion
       1 tb Minced garlic
     1/2 c  Peeled, seeded and chopped
            -tomatoes
     1/4 c  Calamata olives; pitted and
            -chopped
  
   In a small, nonstick frying pan, toat the pine nuts until golden
   brown. Remove from heat and reserve. Remove the tips and tails from
   the green beans and cut them into 1 1/2 inch lengths, Bring a big pot
   of salted water to a boil and poach the beans until tender but still
   firm, about 7 minutes. Drain into a colander. In a saute pan, heat
   the butter and oil and add the beans,  Saute 1 minute, then add onion
   and cook until translucent, not brown. Add the garlic, tomatoes and
   olives. Saute for 2-3 minutes. Add the pine nuts and serve
   immediately.
   
   Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat
   (59%), 1.8g fiber, 2mg chol, 146mg sod
   
   Source: Sunshine Cuisine by Jean-Pierre Brehier (Hearst) Miami Herald,
   9/14/95 format: 8/10/96, Lisa Crawford
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