Italian Sauteed Beans

1. Cut peppers into 1/4-inch slices. Preheat large saute pan on medium-high 2 minutes. Chop garlic coarsely.

2. Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4-5 minutes, stirring occasionally, or until beans are thoroughly heated. While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.

3. Stir in basil; cook 1-2 more minutes or until fragrant. Serve.

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Nutrient	Quantity
Total fats	0.3675 g
Protein	1.522 g
Carbohydrates	7.3429 g
Energy	32.8865 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0099 g
Water	66.1583 g
Aspartic acid	0.2307 g
Calcium, Ca	15.5945 mg
Lutein + zeaxanthin	536.971 g
Fiber, total dietary	1.416 g
Carotene, beta	404.065 g
Niacin	0.9461 mg
Vitamin A, RAE	36.3105 g
Arginine	0.0755 g
Riboflavin	0.0666 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	0.2142 g
Sodium, Na	6.98 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0009 g
Total lipid (fat)	0.3675 g
Manganese, Mn	0.287 mg
Fructose	0.0026 g
Proline	0.0814 g
Fatty acids, total saturated 16:0	0.0309 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	8.3049 mg
Sugars, total	3.9824 g
Serine	0.0647 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.009 g
Vitamin B-6	0.3828 mg
Selenium, Se	0.4314 g
Ash	0.7041 g
Fatty acids, total saturated 18:1 undifferentiated	0.0254 g
Pantothenic acid	0.1669 mg
Phenylalanine	0.0516 g
Copper, Cu	0.1121 mg
Betaine	0.1024 mg
Thiamin	0.0552 mg
Methionine	0.0191 g
Iron, Fe	0.8842 mg
Carbohydrate, by difference	7.3429 g
Phosphorus, P	34.067 mg
Folate, total	17.4455 g
Tocopherol, gamma	0.0754 mg
Lycopene	0.23 g
Alanine	0.0686 g
Valine	0.0693 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.179 g
Glycine	0.0606 g
Carotene, alpha	27.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0018 g
Zinc, Zn	0.2087 mg
Isoleucine	0.053 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.1908 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0905 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	720.2905 IU
Folate, DFE	17.4455 g
Tryptophan	0.0202 g
Vitamin C, total ascorbic acid	107.775 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0371 g
Vitamin K (phylloquinone)	12.3825 g
Fatty acids, total saturated	0.0475 g
Histidine	0.0326 g
Fatty acids, total monounsaturated	0.0265 g
Threonine	0.0583 g
Folate, food	17.4455 g
Cryptoxanthin, beta	30.2875 g
Vitamin E (alpha-tocopherol)	0.5295 mg
Magnesium, Mg	19.2165 mg
Lysine	0.0696 g
Potassium, K	256.7835 mg
Cystine	0.0301 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.25 cup	0	0	0
Sea salt	0.5 teaspoon	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Italian seasoning	0.5 teaspoon	0	0	0
Garlic Clove	4	0	0	0
red pepper	0.5 cup	30	6.6075	0.33
cannellini bean	2 cans	0	0	0
basil leaf	3	0	0	0