For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them.
Make Ahead Tip: Prepare through step 2. Cover and refrigerate onions for up to 2 days. Refresh beans under cold running water; cover and refrigerate for up to 2 days.
- 1 tablespoon extra-virgin olive oil
- 3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each
- 1 pound green beans, trimmed
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons light brown sugar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 10-15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 6-7 minutes. Drain.
Add the broth to the onions; cook for 5 minutes. Stir in the vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
82 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 109mg sodium; 15g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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