Sautéed Beans and Pearl Onions
Tender golden onions add a hint of sweetness to these crisp, lemony vegetables.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 89 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 14 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 451 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 7% |
| vit C | 22% |
| folate | 19% |
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2 lb (1 kg) green beans, trimmed
2 pkg (each 284 g) pearl onions
2 tbsp (25 mL) vegetable oil
2 cloves garlic, minced
2 tbsp (25 mL) lemon juice
3/4 tsp (4 mL) each salt and pepper
Preparation:
Fill large bowl with ice water; set aside. In large pot of boiling salted water, cook green beans, in 2 batches, until tender-crisp, about 3 minutes. With tongs, transfer to ice water; stir until beans are cold. Remove immediately and pat dry. (Make-ahead: Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)
Place onions in another bowl. Cover with boiling water and let stand for 1 minute. Drain and peel.
In large shallow Dutch oven, heat oil over medium-high heat; fry onions until golden in places, about 8 minutes. Add 2/3 cup (150 mL) water and garlic; cover and simmer until onions are tender and almost no liquid remains, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Reheat over medium heat.)
Add beans, lemon juice, salt and pepper; cook, tossing, until beans are hot, about 5 minutes.
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