Green Beans and Onions
Date: Dec. 15th, 2018 - 1:00 PM
Ingredients
1 tablespoon olive oil
1½ cups chopped onion
1 tablespoon balsamic vinegar or red wine vinegar
½ cup bottled roasted red peppers, drained and chopped
¼ cup sliced pitted ripe olives
2 tablespoons chopped fresh basil or 1½ teaspoons dried basil, crushed
¼ teaspoon salt
⅛ teaspoon ground pepper
1 pound fresh green beans, trimmed and cut into 2-inch-long pieces
Preparation
- Heat oil over medium-low heat in a large nonstick skillet. Add onion; cook about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid is evaporated. Stir in roasted red peppers, olives, basil, salt and ground pepper. Remove from heat; cover and keep warm.
- Meanwhile, cook green beans in a small amount of boiling water in a covered large saucepan, about 10 minutes or until crisp-tender; drain. Stir the onion mixture into green beans.
