1 pound green beans, cut into 1- to 1 1/2- inch pieces
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1 can (15 to 16 ounces) great northern or navy beans, rinsed and drained
1.Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
2. Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
Makes 4 servings (about 3/4 cup each)
Reduce fat by more than 2 grams per serving when you use 1 tablespoon of butter instead of 2.
Keep prep time down by using a 16-bag package frozen cut green beans instead of the fresh. Cook as directed on package.
Recipe source: http://www.bettycrocker.com/recipes/white-and-green-beans/4d1e4e54-9d10-498e-832c-38c2b30c8650