Best Green Beans And Pearl Onions Recipes

GREEN BEANS AND PEARL ONIONS

Steps:

• If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender.
• Sauté the pearl onions in the olive oil until they are translucent.
• Add the green beans (with ends removed) and summer savory and cook over low heat until heated through.
• Season to taste with salt and pepper, add some unsalted butter if desired and serve hot.
• Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham.
• For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.

GREEN BEANS W/ ROASTED FENNEL AND PEARL ONIONS

Steps:

• Preheat oven to 425°.
• In a large bowl or plastic zipper bag combine onions, fennel slices, EVOO, salt and pepper. Toss to coat.
• Spread evenly in a single layer on a prepared baking sheet sprayed w/ oil. Sprinkle with sea salt.
• Roast fennel and onions until softened and lightly brown, about 30-40 minutes. This can be done ahead of time.
• Crush fennel seeds to release the oil, I use a mortar & pestle.
• COMBINE: to make a buttery paste and set aside; 1-2 T EVOO, 2 T butter, 1/2 t sea salt, lemon zest, pepper, fennel seeds. This can be made ahead of time.
• In the mean time, steam green beans until crispy tender or desired tenderness.
• In a serving bowl, combine roasted fennel and onions, green beans, add the buttery paste mixture to coat.
• Serve hot / immediately.
• Serve 4-6.

BALSAMIC GREEN BEANS AND CARROTS WITH PEARL ONIONS

Steps:

• Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside.
• Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
• Add broth, vinegar, and sugar; bring to a boil.
• Simmer 3 minutes or until syrupy.
• Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
• Cook for 2 minutes or until thoroughly heated.