Green Beans with Red Onion



Serving size

4 ounces green beans
30 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Leftovers are good hot or cold.

Green Beans with Red Onion


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


Place the water in a large stock pot over high heat.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.)

"Most people call the 'accompaniments'; just as a hat, handbag, or briefcase is to the suit, so vegetables are to the main dish."

Graham Kerr, Genius