| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
Vegetables, Lamb |
4 |
Servings |
INGREDIENTS
| 12 |
sm |
Pearl Onions, peeled |
| 1 |
lb |
Green beans |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
1. 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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