Monday, April 23, 2012

Green Beans with Onion

This is a really quick and easy dish to bring to someone's house when you're supposed to bring a side dish.  It's also easy to put together to round out your dinner.  My mom always said that you needed 'something green' on the plate. 

There are so many ways you could change this up.  If you have frozen or canned green beans, feel free to use those instead.  You could even use asparagus instead of green beans.  If you want to try using red onion or shallots you'll find a slightly more subtle taste to this dish.  Feel free to kick it up with garlic or any other seasonings you might enjoy.

Green Beans with Onion
makes 4 servings

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1 small onion, chopped

1 cup chicken broth

1 to 1 1/4 pounds trimmed green beans (or 2 15 oz cans green beans, drained)


To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Sauté onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Print the recipe:  Green Beans with Onion

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