Here are the green beans mentioned in Tuesday’s post. Thank you to the mason jar for keeping them fresh and crisp, even though they were washed and trimmed. And, they are all ready to be used. Tuesday’s prep equals time saved on yesterday’s busy morning. With the help of the onions, also chopped on Tuesday, and a few other ingredients, we had some delicious, flavorful green beans with our dinner last night!
First, drizzle a bit of olive oil in the pan
Next, add your onions and saute until translucent and beginning to become brown.
Next add 3 cloves of pressed garlic and your trimmed green beans. Stir them and allow them to saute for a few minutes. This step adds a lot of flavor.
Season with salt and pepper. Add 1/4 cup of water and 2T of balsamic vinegar. Allow your beans to cook until much of the water has evaporated and the balsamic vinegar is thick and rich looking. If the beans are not tender enough at this point, you can add a bit more water and continue to cooking process until they are as soft as you like them. We like them in the crisp side so this cooking time is perfect.
I placed the beans in an oven safe serving bowl and wrapped them and stored them in the refrigerator. I then reheated them, with our chicken in the oven at 300 degrees for about 20 minutes as I put the finishing touches on our salad and set the table.
Enjoy eating your veggies! I know we did!
Looks yummy! I’ve done something similar but added bacon, too…not quite as healthy but very tasty! 🙂