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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Most people call the 'accompaniments'; just as a hat, handbag, or briefcase is to the suit, so vegetables are to the main dish."
-Graham Kerr, Genius

The refrigerator light goes on...

Beans are so delicious and so good for you. These green beans will work with many different herbs; I like the taste of the thyme, however. Rosemary is wonderful as is a touch of jasmine. If you don’t have the red onion, shallot will work. (White onions are fine but I like the touch of color.)

Green Beans

Green beans were one of the fresh veggies that I got to work with as a kid.  In the summer in Atlanta, GA, we would sit on the porch , snap the tips and peel the string.  I always knew them as snap beans or string beans.  And then my mom cooked these until they were soft, seasoning with a couple of strips of bacon and some diced onion.  

I like southern style beans but not as much as when they are cooked only for a few minutes.  This is the way I cook them now – just long enough for them to be tender but not long enough to lose any of their bright green color.  

Green Beans with Red Onion

Servings = 4 | Serving size =4 ounces green beans

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe keeps well for about 48 hours in the fridge and is good served cold at picnics.

1 quart	water
1 lb	green beans
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/4 cup	red onion
1/4 tsp	salt
1 tsp	fresh thyme leaves
	fresh ground black pepper

Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 - 10 minutes until al denté.

While the beans are cooking place a large skillet over medium heat. Add the spread and as it melts toss in the red onion. Cook slowly and reduce the heat if the onion is turning brown. Stir frequently.

When the beans are done remove them from the blanching water and shake off the excess water. Add them to the red onions with the salt, thyme and black pepper.

Cook over medium heat for about two minutes and serve.