• 1 pound green beans, stem ends trimmed
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons chopped peeled hazelnuts or walnuts
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste


  1. Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
  2. Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 104
Fat: 6 grams
Sodium: 145 milligrams
Protein: 3 grams
Carbohydrates: 11 grams

Diabetic Exchanges

1 Vegetable, 1 Fat

Book Title: The Eating Well Diabetes Cookbook