| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Italian |
Lamb, Vegetables |
4 |
Servings |
INGREDIENTS
| 12 |
|
Pearl Onions, peeled |
| 1 |
lb |
Green beans |
| 1/4 |
t |
Salt |
| 2 |
T |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
Put onions in a small amount of boiling salted water in a saucepan.
Cover and cook 15 minutes, or until onions are tender. When finished,
drain. 2. Meanwhile, wash fresh green beans, break off ends, and cut
lengthwise into fine strips. Bring a small amount of water to boiling
in saucepan, add 1/4 teaspoon salt and the prepared beans. Cover and
cook 10 to 15 minutes, or until the beans are tender. Drain 3. Heat
oil and garlic in a skillet until garlic is slightly browned. Add
green beans and onions, season with salt and pepper, and cook 5
minutes util thoroughly heated. Stirring occasionally. 4. For
vairiations, consider a small can of Italian, peeled Tomatoes or
Tomatoes with/Jalepenos for a stightly Mexican flavor. While this
recipe calls for fresh green beans, I have had good results with a 10
oz package of frozen, french cut, green beans. (I think the canned
variety would not be suitable for this recipe, but who knows until
you've tried it!) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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