I really adore peas, but I’m used to buying them in a can, when they’re already softened by a brine and somewhat at a loss of nutrients. Using fresh peas, I was able to enjoy peas in a healthier, unprocessed way. And green beans were never my cup of tea, until I learned how delicious they were when piping hot, slightly browned, and spiced to perfection – they didn’t have to drown in a sauce or be overpowered by other ingredients to taste good. This recipe is so easy and the perfect side dish to any meal.
Green really does glow:
Peas: are low in calories (only 81 calories per 100 grams), are packed with phytonutrients, minerals and antioxidants, help the body to resist infection, lower cholesterol, are packed with bone and brain-healthy vitamin K, contribute to healthy skin and eyes, are a great source of B-complex vitamins, and help to prevent defects in newborn babies with its folic acid content.
Green beans: are low in calories and chockfull of protein, dietary fiber, calcium and iron. They are a rich source of potassium, containing 200 mg per cup. They are also a great source of beta carotene and vitamin A. Green beans reduce the risk of cancer and promote healthy vision and bone growth.
In a medium pot over medium heat, add 1 tablespoon of butter. When it melts, toss the green beans and peas into the pan.
Season with salt and pepper, give a good mix, and then add water. Close the lid and when the water boils, reduce the heat to a simmer and keep the lid closed. Let simmer for approximately 15 minutes, remove the lid, and cook or an additional 2-3 minutes until the water is completely gone and the green beans are tender and slightly browned.
Serve and enjoy! Add an extra smidgen of butter to your serving for some extra flavor!