Green Beans and Pan-Roasted Red Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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This recipe goes with Tuna-and-Green Bean Pasta Salad Ingredients:
5 cups water |
1 pound green beans, trimmed |
1 tablespoon olive oil |
3 red onions, each cut into 8 wedges |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon balsamic vinegar |
2 teaspoons brown sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.
3. Note: Beans may be cut into small pieces, if desired.
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