Last weekend I was asked to bring a green bean dish to a gathering that would feed twelve. I like my green beans left whole and cooked crisp tender. I also like to bring food that is interesting, so I wanted to go beyond the ordinary butter, salt and pepper. I decided to make Green Beans with Pan Roasted Red Onions, a much loved recipe from the 1999 Cooking Light archives.
- 5 cups water
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 3 red onions, each cut into 8 wedges
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add broth to deglaze the pan; cook 3 minutes, stirring occasionally.
Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes. Enjoy!
Calories: 33 (27% from fat)
Fat: 1g (sat 0.2g,mono 0.7g,poly 0.1g)