Monday, March 18, 2013

Green Beans with Onions

This recipe was adapted from a Rachael Ray recipe.  It is a very easy, healthy, and delicious alternative to plain, steamed or boiled vegetables.

Green Beans with Onions
(serves 4)

1/2 large onion
1 - 1 1/2 lbs fresh green beans
1 Tbsp butter
1 Tbsp extra virgin olive oil (EVOO)
1 c. chicken broth

1. Tear ends off of the fresh green beans, then wash the beans well. 

2. In a medium frying pan, melt butter and heat EVOO over medium heat.  (If you want to omit the EVOO to lower the fat content, that is OK).

3. Chop up the onion and saute it in the pan until tender, about 3 minutes. 

4. Add chicken broth and bring to a boil (I bump up the heat momentarily to medium-high to get the chicken broth boiling).  Once the chicken broth starts boiling, add the green beans and salt (to taste).  Stir well and cover the frying pan with a lid. 

5. Simmer the green beans on low until they are tender, but not soggy (about 8-10 minutes). 
That's it! They are great for a side dish for almost any meal.  You can always half or double the recipe, if needed.

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