Green Beans With Pickled Onions Recipes

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• 1. Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
• 2. Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
• 3. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss.
• 4. Garnish with caramelized onions.

Steps:

• Bring a large pot of water to a boil; add salt and return to a boil. Add green beans and cook for 3 minutes; drain.
• Heat butter in a medium skillet over medium-high heat. Add green beans and 1 tablespoon water, cook until beans are cooked through and glazed with butter, 1 1/2 to 2 minutes. Season with salt and pepper; serve immediately.

Steps:

• Fill large bowl with ice and cold water. Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes. Drain. Place beans in bowl of ice water until cool. Drain well, then pat dry with kitchen towels. DO AHEAD: Can be made 1 day ahead. Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill. Bring to room temperature before using.
• Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Add onions; bring to boil. Reduce heat and simmer until onions are wilted, about 4 minutes. Remove from heat. Cool uncovered to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill onion mixture. Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature.
• Whisk oil, syrup, and chopped thyme in large bowl. Season with salt and pepper. Add green beans and drained onions; toss to coat. Transfer salad to platter and serve.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
• Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
• Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
• Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.

Steps:

• Bring a large saucepan two-thirds full of water to a boil over high heat.
• Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
• Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
• In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
• Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
• Remove from the heat and let cool.
• In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
• Gradually whisk in 4 Tbs of the olive oil.
• Season with salt and pepper and set the vinaigrette aside.
• In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
• Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
• Drain the onions, discarding the vinegar, and add the onions to the beans.
• Cook until warmed through, about 2 minutes more.
• Add the vinaigrette and toss well to coat.
• Transfer to a warmed serving dish.

Steps:

• In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
• In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

Steps:

• Cook green beans in boiling water.
• Drain.
• (This can be done ahead.).
• Cut onions into thin slices, and cut each slice in half.
• Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
• (Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
• Add green beans; cook 5 minutes or until thoroughly heated.
• Toss with vinegar.