This recipe is one of many excellent ones featured in the book “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce–Third Edition”. It is brought to us from the Madison Area Community Supported Agriculture Coalition (Jones Books, 2004). You’ll find it an invaluable resource for any vegetable you have questions about.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8
Ingredients:
2 pounds Green beans, stem ends snipped off
2 Tablespoons Butter
2 medium Onions, sliced as thinly as possible
1 cup Chicken stock
1 1/2 Tablespoons Sugar
1 Tablespoon Red Wine Vinegar
Salt and Pepper to taste
Directions:
1. Cook beans in boiling salted water until crisp-tender, about 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry.
2. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes.
3. Boil chicken stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced.
4. Combine onions and green beans; heat through.
5. Season with salt and pepper.