Green Beans with Red Onion

Servings: 2 | Serving size: 4 ounces green beans

Cooking Time: 30 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the fridge. Leftovers are good hot or cold.

Ingredients

• 1 quart water
• 8 ounces green beans (trim the ends)
• 2 tsp olive oil
• 1/2 cup red onion (diced)
• 1/8 tsp salt
• 1 tsp fresh thyme leaves
• fresh ground black pepper to taste

Place the water in a large stock pot over high heat.

When the water is at a slow boil reduce the heat until the water shivers.

Add the green beans and blanch for about 7 minutes until al dente.

While the beans are cooking place a large skillet over medium heat.

Add the olive oil to the pan and when it is hot add the red onion.

Cook slowly and reduce the heat if the onion is turning brown. Stir frequently.

When the beans are done, remove them from the blanching water and shake off the excess water.

Add them to the red onions with the salt, thyme and black pepper.

Cook over medium heat for about two minutes and serve.