2 1/2 - 3 lb fresh green beans, washed & trimmed
2 tbsp olive or canola oil
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
Place green beans in a saucepan and cover with water. Bring to a boil and cook for 5 or 6 minutes until crisp-tender. Drain and place beans in ice water to stop the cooking; drain well.
In a large skillet or sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté 10 - 15 minutes or until they are tender and the onion starts to caramelize. Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
Place green beans in a saucepan and cover with water. Bring to a boil and cook for 5 or 6 minutes until crisp-tender. Drain and place beans in ice water to stop the cooking; drain well.
In a large skillet or sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté 10 - 15 minutes or until they are tender and the onion starts to caramelize. Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.
Yield: 8 to 10 servings
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