In my humble opinion, there's no need for green beans to be shrouded in a mysterious canned mushroom concoction, baked until soggy, then drenched in a shower of processed "crispy onions." It's entirely unnecessary, especially when taut haricots verts and naturally sweet slow-braised onions can speak for themselves. My favorite four-ingredient recipe for green beans, when you read more.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium. Cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
- Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with 1 teaspoon oil. Season with salt and pepper. Transfer beans to a platter and top with onions.
- Side Dishes, Vegetables
- North American