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Green Beans with Red Onion
Servings = 4 | Serving size =4 ounces green beans
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.
Nutrition Facts
Serving size: 4 ounces green beans | Servings 4
Calories 64 | Calories from Fat 25
Amount Per Serving (% Daily Value)
Total Fat 3g (4%) | Saturated Fat 1g (4%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 128 mg (5 %)
Total Carbohydrates 9g (3%) | Sugars 2g
Dietary Fiber 4g (16%) | Protein 2g
Vitamin A 23% | Vitamin C 32 % | Calcium 5% | Iron 8%
Vitamin K 23 mcg | Potassium 257 mg | Magnesium 30 mg
"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.)