Basic Sautéed Green Beans Recipe
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Blanched green beans are sautéed with a little vinegar and parsley for a bright-tasting, easy side dish. Serve with rich dishes like potato gratin or brick chicken.
This recipe was featured as part of our Thanksgiving for Beginners menu.
INGREDIENTS
- Salt
- 2 pounds green beans
- 1 medium yellow onion
- 3 tablespoons olive oil
- Freshly ground black pepper
- 1/3 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1/4 cup coarsely chopped Italian parsley
INSTRUCTIONS
- Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Remove the stems from the green beans. Peel, halve, and thinly slice the onion.
- Place the beans in the boiling water and cook until crisp-tender, about 3 minutes. Drain and immediately place in the ice water bath until cooled. Drain and set aside.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the sliced onion and cook until caramelized and golden, about 20 minutes. Season with salt and pepper.
- Add the reserved green beans, vinegar, and sugar. Cook, stirring, until the sugar has dissolved, about 2 minutes. Stir in the parsley, taste, and season with additional salt and pepper as needed.
I cook, blanch and drain green beans, then add lots of really tiny cubes of extra sharp cheddar, lots of tiny cubes of red onion, and a good vinaigrette made with while balsamic vinegar, a little mustard, salt, pepper, sugar, and a packet of Good Seasons italian. Wonderful, and people can't stop eating them. Go heavy on the cheese and onions, and cut it into really tiny cubes, i.e. 1/4 inch square. People love this.