The Essential EatingWell Cookbook (2004)
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.
8 servings, about 2/3 cup each
Active Time: 25 minutes |
Total Time: 35 minutes
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
Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.
Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
15 g Carbohydrates;
2 g Protein;
4 g Fiber;
109 mg Sodium;
265 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 1/2 vegetable, 1/2 fat
Tips & Notes
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.
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.