Tasty Sauteed Green Beans & Red Onions
"Woman's World 5/9/00. Let a touch of garlic, a dash of crushed red pepper and a sprinkling of Parmesan cheese show you just how good green beans can be."
photo by loof751
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1⁄4 teaspoon crushed red pepper flakes
- 1 lb green beans
- 1 small red onion, halved and cut into 1/4-inch slices
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon salt
- 2 tablespoons grated parmesan cheese
directions
- In large skillet heat 1 t. oil over medium heat. Add garlic and pepper flakes; cook, stirring occasionally, until garlic softenes, about 4 minutes.
- Add beans, onion, vinegar, salt and 1 T. oil. Cover; reduce heat to medium-low. Cook until green beans and onion soften, 6-7 minutes.
- Remove from heat; transfer to serving bowl. Sprinkle with cheese.
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Reviews
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I just finished cooking these and had to sneak one before they were served, and they were good!!! I used granulated garlic instead of cloves because I didn't want to bite down on a garlic slice, and apple cider vinegar instead of red wine. The vinegar gave it a wonderful kick... perfect side dish for meatloaf! -
This a wonderful green bean dish, quick to make and delicious! I made half of the recipe and enjoyed the zip that the vinegar added. The red pepper gave just enough of a kick - great dish - thanks for sharing the recipe! -
These are very good and simple to make! Great flavor. Thanks for sharing! -
Great green bean dish. We have lots of beans given to us from friends and what a nice twist. Made for 123 tag. -
I made these as a side dish to Marinated Grilled Flank Steak (#334450) and Shallota Spaghetti (#340677) for Christmas Eve dinner. Wow were they great! Another keeper in my book. Thanks for posting.
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Tweaks
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I just finished cooking these and had to sneak one before they were served, and they were good!!! I used granulated garlic instead of cloves because I didn't want to bite down on a garlic slice, and apple cider vinegar instead of red wine. The vinegar gave it a wonderful kick... perfect side dish for meatloaf!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
