I love my mother’s green beans, she cooks them down with smoked turkey until the green bean is no longer recognizable…good for the soul, but not for the nutrients. So, I wanted to make an equally delicious green bean dish but keep some of the vitamin C. This side dish is perfect for your holiday or weeknight meal because it super easy and fast.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ready In: 20 minutes
Yields: 4 servings
1 1/2 pounds green beans, washed and stem end removed
Salt and ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small red onion, halved and thinly sliced
1 teaspoon sugar
1 tablespoon cider vinegar
- Fill a large bowl with cold water and ice cubes and set aside. Bring an 8 quart pot filled with lightly salted water to a boil. Add the green beans to the pot and blanch, just until the green beans turn bright green, about 2 minutes. Pour the green beans through a strainer and immediately submerge the strainer, with the green beans in it, into ice water to stop the beans from cooking further.
- In a large skillet, heat the olive oil and butter together over medium heat. Add the onions to the skillet and cook for 2 minutes. Add about 1/2 teaspoon of salt to the onions and continue to cook until the onions begin to brown and soften, about 5 minutes. Add the sugar and continue to cook until the onions begin to stick to the pan, at which point, add the vinegar. Stir and cook until the onions are slightly caramelized, about 3 minutes.
- Completely drain the green beans and toss them into the onions. Using tongs, toss the green beans until they are coated with the olive oil and butter and are heated through. Season with additional salt and black pepper and serve immediately.