Green beans and onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Pearl Onions, peeled |
| 1 | pounds | Green beans |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic, chopped | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
1. Put onions in a small amount of boiling salted water in a saucepan. Cover and cook 15 minutes, or until onions are tender. When finished, drain. 2. Meanwhile, wash fresh green beans, break off ends, and cut lengthwise into fine strips. Bring a small amount of water to boiling in saucepan, add ¼ teaspoon salt and the prepared beans. Cover and cook 10 to 15 minutes, or until the beans are tender. Drain 3. Heat oil and garlic in a skillet until garlic is slightly browned. Add green beans and onions, season with salt and pepper, and cook 5 minutes util thoroughly heated. Stirring occasionally. 4. For vairiations, consider a small can of Italian, peeled Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican flavor. While this recipe calls for fresh green beans, I have had good results with a 10 oz package of frozen, french cut, green beans.
(I think the canned variety would not be suitable for this recipe, but who knows until you've tried it!)