This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.)
Servings: 2 | Serving size: 4 ounces green beans
Cooking Time: 30 Minutes
This recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Leftovers are good hot or cold.
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 minutes until al dente.
While the beans are cooking place a large skillet over medium heat.
Add the olive oil to the pan and when it is hot add 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.
Serving size: 4 ounces green beans
|Calories 90||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 0.5g||4%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 4g||14%|
|Vitamin A 5%||Vitamin C 19%|
|Calcium 5%||Iron 10%|
|Vitamin K 60mcg||Potassium 300mg|