Sautéed Beans and Pearl Onions Sautéed Beans and Pearl Onions

Author: Canadian Living

Tender golden onions add a hint of sweetness to these crisp, lemony vegetables.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 451 mg
  • Protein 3 g
  • Calories 89.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 14 g


  • Iron 11.0
  • Folate 19.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 22.0
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Sautéed Beans and Pearl Onions