Green Beans & Onions Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 small: Pearl Onions, peeled
1 lbs: Green beans,
1/4 tsp: Salt,
2 tbsp: Olive oil,
1 Clove: garlic, chopped
1/2 tsp: Salt,
1/8 tsp: Pepper,
Directions:
1. 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. 2. 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 1/4 teaspoon salt and the prepared
beans. Cover and cook 10 to 15 minutes, or until the beans are
tender. Drain 3. 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 util thoroughly heated. Stirring
occasionally. 4. For vairiations, consider a small can of Italian,
peeled Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican
flavor. While this recipe calls for fresh green beans, I have had
good results with a 10 oz package of frozen, french cut, green beans.
(I think the canned variety would not be suitable for this recipe,
but who knows until youve tried it!)
Source from luhu.jp
saucepan. Cover and cook 15 minutes, or until onions are tender. When
finished, drain. 2. 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 1/4 teaspoon salt and the prepared
beans. Cover and cook 10 to 15 minutes, or until the beans are
tender. Drain 3. 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 util thoroughly heated. Stirring
occasionally. 4. For vairiations, consider a small can of Italian,
peeled Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican
flavor. While this recipe calls for fresh green beans, I have had
good results with a 10 oz package of frozen, french cut, green beans.
(I think the canned variety would not be suitable for this recipe,
but who knows until youve tried it!)
Source from luhu.jp