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How to Make Flan
Peruvian Arroz con Pollo
Balsamic Green Beans and Fennel
balsamic green beans and fennel
teaspoons olive or canola oil
medium fennel bulb, cut into thin wedges
small onion, cut into thin wedges
bag (12 oz) frozen whole green beans
teaspoons packed brown sugar
teaspoon freshly ground black pepper
tablespoon balsamic vinegar
In 12-inch nonstick skillet, heat oil over medium heat. Add fennel bulb and onion; cook 7 to 8 minutes, stirring frequently, until fennel is light golden brown.
Add beans and water; heat to boiling. Stir; reduce heat to low. Cover; simmer 6 to 8 minutes or until beans are crisp-tender.
Stir in remaining ingredients; cook and stir 15 to 30 seconds longer or until vegetables are coated.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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