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.
INGREDIENTS:
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 sauté 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
B-man 