Green Beans With Glazed Onions

It is fashionable to follow the view of some psychologists that the self is a bundle of needs and that personal growth is the business of progressively meeting these needs. Many Christians go along with such beliefs… One mark of the almost total success of this new morality is that the Christian church, traditionally keen on mortifying the desires of the flesh, on crucifying the needs of the self in pursuit of Christ’s likeness, has eagerly adopted the language of needs for itself. We now hear that Jesus will meet your every need, as though He were some kind of Divine psychiatrist or Divine detergent and as though God were simply to serve us (Tony Walter).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Spanish	Beans/peas, Eat-lf mail, Low fat, Side dish	6	Servings

INGREDIENTS

1	lb	Green Beans, Fresh Trimmed
1	c	Nonfat Vegetarian Broth
		Chicken Flavored Or
		Vegetable Broth
1/2		Red Onion, *Note
3/4	t	Dried Thyme
1/4	t	Salt
1/8	t	Ground Black Pepper
1	t	Sugar
1	T	Balsamic Vinegar

INSTRUCTIONS

NOTE:  Original recipe called for using a Spanish onion.  Slice  onion
into very thin wedges.  Rinse the beans with cool water.  Trim the
ends, and snap into 1 1/2"  pieces.  Place the broth in the bottom of a
stove top or microwave  steamer, and add the beans.  Cover and cook
over high heat or on high  power for 10 minutes, or until tender.
While the beans are cooking, coat a large nonstick skillet with
nonstick cooking spray, and preheat over medium heat.  Add the  onions,
thyme, salt and pepper and saute for about 5 minutes, or  until the
onions are wilted and are just starting to brown. (If the  skillet
becomes too dry, add a few teaspoons of broth as needed.)  Add the
sugar and saute for another minutes. Add the vinegar, and  stir to mix
well.  Add the beans, along with 2 T of the broth used for steaming, to
the  skillet.  Toss the beans and onions together for a minutes or 2
over  med heat, and serve hot.  Entered into MasterCook and tested for
you by Reggie & Jeff Dwork  and  Sally and Lou Eisenberg
<reggie@reggie.com> Recipe By     : Secrets of  Fat-Free Italian
Cooking, Sandra Woodruff, RD  Posted to Digest eat-lf.v096.n214  Date:
Sat, 09 Nov 1996 21:01:06 -0800  From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 30.9,  Fat  0.1g,  Carb  7.1g,  Fib  2.5g,  Pro  1.5g,  Sod
238mg,  CFF  2.8%.

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