Green Beans & Onions
Submitted by milly
Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
40 minThis is a straightforward green bean side dish that gets its flavor from three things done right: pearl onions cooked until tender, fresh beans cut into fine lengthwise strips (French-cut style), and a quick saute in olive oil with garlic that just barely turns golden.
Cutting the beans lengthwise instead of just snapping them into pieces changes the texture completely. Those thin strips cook faster, take on more of the garlicky oil, and look much more elegant on the plate.
Both the beans and onions get boiled separately first, then come together in the skillet with the garlic oil. That two-step approach means everything finishes at the right texture instead of leaving you with crunchy onions or mushy beans.
Kitchen Tips
- Don’t let the garlic go past light golden. Burnt garlic tastes bitter and will ruin the dish. Pull the pan off the heat if it’s moving too fast.
- Boil the onions and beans at the same time in separate pots to save time. They take about the same amount of time.
- Frozen French-cut green beans work as a shortcut. Skip the boiling step and add them directly to the skillet with a splash of water.
- Drain the vegetables well before adding them to the hot oil. Excess water causes splattering and steams the beans instead of sauteing them.
Variations
- Italian style: Add a small can of peeled Italian tomatoes to the skillet for a saucy, stewed version.
- Mexican flair: Toss in canned tomatoes with jalapenos for a spicy, Southwestern twist.
Ingredients
Directions
- 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.
- 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.
- 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 until thoroughly heated, stirring occasionally.
- For vairiations, consider a small can of Italian, peeled tomatoes or tomatoes with jalepenos for a Mexican flair.
Note: While this recipe calls for fresh green beans, you may substitute frozen, french cut, green beans.
Comments
