Best Green Beans With Pickled Onions Recipes

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

GREEN BEANS WITH PARSNIPS AND PICKLED RED ONIONS

Steps:

• In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
• In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

GREEN BEANS WITH ONION

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

GREEN BEANS WITH MINT VINAIGRETTE AND PICKLED ONION

Steps:

• Bring a large saucepan two-thirds full of water to a boil over high heat.
• Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
• Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
• In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
• Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
• Remove from the heat and let cool.
• In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
• Gradually whisk in 4 Tbs of the olive oil.
• Season with salt and pepper and set the vinaigrette aside.
• In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
• Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
• Drain the onions, discarding the vinegar, and add the onions to the beans.
• Cook until warmed through, about 2 minutes more.
• Add the vinaigrette and toss well to coat.
• Transfer to a warmed serving dish.

GREEN BEANS WITH PICKLED ONIONS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.