• prep: 20 min
  • cook: 10 min
  • total: 30 min
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  • servings:
  • Summary

    Adapted from Hugh Fearnley-Whittingstall, River Cottage Veg

    Ingredients

    • ½ pound / 300 grams of green beans
    • 1 pound/ 500 grams potatoes
    • 3 tablespoons olive oil
    • 2 garlic cloves
    • ¼ cup pitted olives
    • 1 cup basil leaves
    • lemon juice
    • salt, pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 385 % Daily Value *
    • Total Fat: 37 g 56.15%
    • Saturated Fat: 5 g 27.33%
    • Trans Fat: 0 g %
    • Cholesterol: 20 mg 6.67%
    • Sodium: 790 mg 32.92%
    • Calcium: 150 mg 15.05%
    • Potassium: 4 mg 0.12%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 3.34%
    • Sugar: 4 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 30.02%
    • Vitamin C 6.15%
    • Vitamin D 1.32%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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