You know those green bean casseroles that are drowning in canned mushroom soup and topped with canned onions? The ones where the green beans are all limp and soggy? Well, this is not one of them. It isn’t a casserole either but it sure is a healthier and much tastier alternative to the latter.
This green bean recipe is made with slowly cooked red onions, caramelized to perfection and enhanced with Balsamic vinegar — which only helps to bring out their natural sweetness. The green beans are blanched and cooked through but remain crisp and crunchy. No soggy messes here. Also no excessive amounts of sodium and absolutely no chemicals.
Whenever you are cooking green beans or any other vegetable that you want to retain its crunch you have to cook them briefly in furiously boiling salted water. These will take only a few minutes, especially if you are using fresh, tender vegetables. Immediately remove them from the boiling water and transfer them to ice cold water. This will stop the cooking process and insure that the veggies will be crisp.
This is what you are going to need for this phenomenal green bean recipe:
2 medium red onions, finely sliced
1 pound green beans, trimmed
3 tablespoons butter
1 teaspoon sugar
1/8 cup Balsamic vinegar
Salt & Pepper
Melt 2 tablespoons butter in a large skillet. Add the onions and cook for 30 to 40 minutes, until dark brown, stirring occasionally. Add remaining butter, sugar and vinegar. Cook for a few minutes until vinegar dries up.
Bring a large pot of salted water to a boil. Add the green beans. Bring water back to a boil and cook green beans for 4 minutes. Drain and run under very cold water to stop the cooking process.
Move the onions to one side of your skillet. Add the green beans and season with salt & pepper. Mix in with the onions and serve. Enjoy
CALORIES 103.55; FAT 6.00 grs (sat 3.71; mono 1.51; poly 0.31); PROTEIN 2.15 grs ; FIBER 3.20 grs; CARBS 12.47 grs; CHOLESTEROL 15.26 mg; IRON 1.11 mg; SODIUM 395.52 mg; CALCIUM 46.29 mg