Rating: 3 stars
188 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 68
  • 2 star values: 55
  • 1 star values: 17
  • 188 Ratings
Katy Sparks

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Credit: Justin Bernhaut

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper.

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  • Transfer half the mixture to a blender and puree, then return to skillet.

  • Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

Nutrition Facts

calcium 40.7mg; 199 calories; calories from fat 82%; carbohydrates 8.8g; cholesterol 3.8mg; fat 18.4g; fiber 3.6g; iron 1.2mg; protein 1.9mg; saturated fat 3.2g; sodium 147mg.
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