Nutrition per serving may change if servings are adjusted.
1 tablespoon margarine or butter
1½ cups chopped onion
1 teaspoon white sugar
1 tablespoon balsamic vinegar or red wine vinegar
½ (7 ounce) jar roasted red sweet peppers, drained and finely chopped ( ½ cup)
¼ cup quartered pitted ripe olives
2 tablespoons snipped fresh basil
¼ teaspoon salt
¼ teaspoon black pepper
1 pound green beans, cut into 2-inch lengths (about 4 cups)
In a large heavy skillet, heat margarine or butter over medium heat until melted. Cook and stir onion and sugar in margarine or butter about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid evaporates. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove skillet from heat; cover with foil and keep warm.
Meanwhile, in a medium saucepan cook the green beans, covered, in a small amount of boiling water about 10 minutes or until crisp-tender; drain. To serve, stir caramelized onion into green beans.