Monday, October 18, 2010

Green Beans with Caramelized Onion

We found a big bunch of purplish green beans in our produce box last week, and they turned out to be much heartier and less watery (and also slightly fuzzier) than the typical supermarket variety. I'm not particularly a fan of boiled or steamed green beans...they get all soft and bland and squeaky...but I love them sauteed or stir-fried so that they start to get a little sweet on the outside but still stay firm and beany. This version was easy and delicious.

Olive oil
A little chopped onion
Spoonful black mustard seeds
A bunch of green beans
A little chicken broth

Saute the onion in some olive oil over medium heat until soft and sweet. Add the mustard seeds and stir a few times, then add the green beans and a little more olive oil. Toss the beans with the onions, then cover and cook for a couple minutes. Uncover, toss again, add a bit of chicken broth (enough to create some steam). Cover, turn the heat down a little, and steam for a few minutes until they're just tender but not yet soft. If there's extra liquid in the pan, turn the heat back up and simmer uncovered for a few more moments. Serve hot.

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