- 4
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Ingredients
- 1 tablespoon red peppercorns
- 1 tablespoon green peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon white peppercorns
- 2 lemon rinds grated
- 2 quarts water
- 1 pound fresh green beans
- 1 teaspoon salt
- 1 lemon cut 4 wedges
Preparation
Step 1
Grind the peppercorns in a coffee grinder until they are fine. Add the grated lemon rind and mix well.
Bring the water to a boil. Add the green beans and salt. Cook for 5 minutes, or until the beans are tender. Drain and season with 2 tablespoons of the lemon pepper per serving. Serve the green beans with a lemon wedge garnish.
This recipe yields 4 servings. Serving size: 1/4 recipe.
Exchanges Per Serving: 1 1/2 Vegetable.
Nutrition Facts: Calories 51; Calories from Fat 7; Total Fat >1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 586mg; Carbohydrate 11g; Dietary Fiber 5g; Sugars 2g; Protein 3g.
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