We eat a lot of green beans in our house. My daughter LOVES fruits and vegetables (she’ll eat most anything, really), but green beans are at the top of her food list (along with “wackawoni”, “booberries”, and yogurt!). I had cut this recipe out of Bon Appetit several years ago and it was on a tiny little paper in my ‘to try’ folder. I had a pound of pole beans from the CSA and didn’t want plain boiled beans, so this dish made an appearance on our table.
The recipe is EASY but has such complex flavors, it’s one of those dishes where you’re not sure if it’s savory, spicy, sour, sweet. “Hold on, let me have one more bite.” YUM! I rarely cook vegetables in butter, so that was a nice change, too. You can use any herb that you have on hand – our oregano plant is doing well, so that’s what I used. This dish was also slightly spicy (but not fiery by any imagination!) so if you don’t like the heat, cut the red peppers to 1/4 tsp.
Green Beans with Sweet & Sour Onions
Adapted from: a Bon Appetit Recipe
Serves: 6 to 8 as a side
1 pound green beans, trimmed
3 tablespoons butter
1 large red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh oregano
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons brown sugar
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1) Boil the green beans until crisp-tender, about 7 minutes. (If you prefer, you can steam them for about 5 minutes) Transfer to a bowl.
2) Melt butter in heavy large skillet over high heat. Add onions, oregano, and red pepper. Sauté until onion begins to soften and becomes translucent, about 4 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.