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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sweet Peruvian onion makes this special; it does not possess the strong qualities of other types. If you can't find Peruvian onions, substitute another type of sweet onion. -Denise Boba, Bloomingdale, IL Ingredients:
2/3 pound green beans, trimmed |
1/3 pound wax beans, trimmed |
1 tablespoon olive oil |
4 cups (1/3-inch-thick) vertically sliced peruvian or other sweet onion (about 1 large) |
2 garlic cloves, minced |
3 tablespoons fresh lemon juice |
1 teaspoon dried oregano |
1/2 teaspoon crushed red pepper |
1 tablespoon capers |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes or until onion begins to brown. Add garlic; sauté 1 minute. Add beans, juice, oregano, and red pepper; cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat.
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