3 3/4 c. fresh green beans
1 onion, chopped
2 tbsp. reduced-calorie butter
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
5 med. tomatoes, diced
2 med. green peppers, chopped

Cut beans into 1 1/2 inch pieces; wash thoroughly, and drain. Saute onion in butter in nonstick skillet until tender. Add beans, salt, garlic powder and pepper. Cover and continue to cook over low heat for 10 minutes, stirring frequently. Stir in tomatoes and green pepper. Cover and simmer 25 to 30 minutes or until beans are tender. Yield: 8 servings. Each Serving: 1/2 cup. Each serving may be exchanged for: 1 Vegetable.

From: Cookbook for Diabetics and Their Families.