Green Beans with Red Onion
Servings
2Serving size
4 ounces green beansThis recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Leftovers are good hot or cold.
Ingredients
| 1 quart Water |
| 8 ounces Green beans (trim the ends) |
| 2 tsp. Olive oil |
| 1/2 cup, chopped White onions (red onion) |
| 1/8 tsp. Salt |
| 1 tsp. Fresh thyme |
| 1 to taste Black pepper |
Instructions
When the water is at a slow boil reduce the heat until the water shivers.
Add the green beans and blanch for about 7 minutes until al dente.
While the beans are cooking place a large skillet over medium heat.
Add the olive oil to the pan and when it is hot add the red onion.
Cook slowly and reduce the heat if the onion is turning brown. Stir frequently.
When the beans are done, remove them from the blanching water and shake off the excess water.
Add them to the red onions with the salt, thyme and black pepper.
Cook over medium heat for about two minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Beans are so delicious and so good for you. These green beans will work with many different herbs: I like the taste of the thyme, however. Rosemary is wonderful as is a touch of jasmine. If you don’t have the red onion, shallot will work. (White onions are fine but I like the touch of color.)