Friday, August 30, 2013

Green Beans with sauteed onions

When I was growing up, my mother always had a vegetable with our meals. Since she was a good role model, I like to follow her example. I'm glad because my children eat their vegetables. My husband is a different story. Normally, I make our vegetables very plain. Sometimes I get fancy and add olive oil with salt and pepper. Well, we have been eating a lot of green beans lately. When I saw this recipe, I knew the kids would love it. We even talked my husband into trying it. He doesn't eat green beans. He probably hasn't had green beans for over twenty years at least. He even would eat these green beans.
Yellow, Purple, and Green Beans used
Green Beans with Caramelized Onions
3 lbs. fresh green beans, stem end trimmed
3 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
salt and pepper to taste

  1. In a large high sided skillet, boil some water over high heat.
  2. Add a pinch of salt to the boiling water and the green beans.
  3. Cover and cook the green beans for about 5 minutes.
  4. Drain the green beans and run the green beans under cold water. Set aside.
  5. In the skillet, heat the olive oil over medium heat. 
  6. Add the butter and stir until melted.
  7. Add the onions and saute for 20 to 25 minutes or until the onions are caramelized. 
  8. Add the green beans to heat for about 5 minutes.
  9. Add salt and pepper to taste to the green beans and caramelized onions.
  10. Serve immediately.
Recipe adapted from Tyler Florence.
One year ago...............................I made Asian Chicken Wrap.
Did you already know.................
- Green beans come in yellow and purple too.
-Purple green beans turn green when cooked.
-Other names for green beans are sting beans, snap beans, ejotes, and haricots verts (tiny green beans).

No comments:

Post a Comment