Glazed Green Beans and Onions
Glazing is one of the simplest ways to prepare vegetables. Slow cooking with just a pinch of sugar helps the mushrooms to caramelize gently and brings out the natural sweetness in the vegetables.
1 pound (500 g) green beans, topped and tailed and cut into bite-sized lengths
4 medium-small yellow onions, peeled and diced
3 tablespoons olive oil
1 pinch of sugar or evaporated cane juice
Salt and pepper to taste
Finely chopped chives or parsley for garnish
In a large skillet, heat the olive oil over medium high heat. Add the beans and the onions and sautÃ© until the onions are tender and translucent.
Add the sugar, the salt and pepper and enough water to cover the bottom of the skillet. Bring to a simmer. Reduce heat to medium-low and cover the skillet. Let cook, stirring occasionally, until the liquid is absorbed and the onions are golden.
Garnish with parsley or chives and serve immediately.
Serves: 6 to 8