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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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As soon as I get them home from the market, I like to blanch fresh green beans for about five minutes and then keep them in the refrigerater (where they keep for nearly a week) until I'm ready to make this tasty recipe from the Los Angeles Times. Ingredients:
3/4 lb fresh green beans, boiled to crisp-tender |
1 small onion, peeled and sliced into thin rings |
2 garlic cloves, peeled and thinly sliced |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
2 teaspoons olive oil |
Directions:
1. Spread beans in one layer across a large baking dish or baking sheet; scatter onions and garlic over beans; drizzle with vinegar and olive oil; toss to coat evenly.
2. Bake at 450° for 10 minutes; remove from oven, toss beans again, then return to oven and continue baking for another 5 minutes.
3. Sprinkle with salt and fresh-ground black pepper to taste; serve.
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