This recipe comes from my friend Amy’s blog – she who also brought you that cheesy polenta with chard several weeks back. These beans and onions are no health food, as they’re cooked in generous amounts of buttah. And yes, I meant to spell it buttah. But hey, sometimes it’s ok to indulge a bit, especially when we’re talking about fancy-ing up humble veggies like green beans and red onions.
The flavors here are complex, but the recipe is easy. If you don’t like spicy food, leave out the red pepper.
Green Beans with Sweet and Sour Onions (adapted from Adventures of a Messy Chef)
1 pound green beans, trimmed
3 tablespoons butter
1 large red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh oregano
1/4 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons brown sugar
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Boil the green beans until crisp-tender, about 7 minutes. Transfer to a bowl.
Melt butter over high heat in the pot you cooked the beans in. Add onions, oregano, and red pepper. Sauté until onion begins to soften and becomes translucent, about 4 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper.