Source: adapted from Everyday Food
This is one of my favorite ways to use up an abundance of green beans, as well as red onions, which don't store over the winter as nicely as yellow onions.
2 T. olive oil
1 t. sea salt
1/8 t. ground pepper
1 lb. green beans, trimmed and cut into 3" lengths
1 medium red onion, cut into 1/2" wedges
2 t. balsamic vinegar
In a large nonstick skillet, bring 1 c. water, olive oil, salt and pepper to a simmer over medium heat.
Add green beans and red onion. Cover; cook until beans are crisp-tender, about 5 minutes.
Uncover; continue cooking, stirring often, until water has evaporated, beans are tender, and onions are beginning to brown, about 5-8 minutes more. Stir in balsamic vinegar and serve.
2 T. olive oil
1 t. sea salt
1/8 t. ground pepper
1 lb. green beans, trimmed and cut into 3" lengths
1 medium red onion, cut into 1/2" wedges
2 t. balsamic vinegar
In a large nonstick skillet, bring 1 c. water, olive oil, salt and pepper to a simmer over medium heat.
Add green beans and red onion. Cover; cook until beans are crisp-tender, about 5 minutes.
Uncover; continue cooking, stirring often, until water has evaporated, beans are tender, and onions are beginning to brown, about 5-8 minutes more. Stir in balsamic vinegar and serve.
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