Green Beans & Onions
Yield
4 servingsPrep
15 minCook
45 minReady
?Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
pearl onions
peeled |
*
|
| 1 | pound |
green beans
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
pearl onions
peeled |
*
|
| 453.6 | g |
green beans
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
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.
