• 12 small – Pearl Onions, peeled
  • 1 pound – Green beans
  • 1/4 teaspoon – Salt
  • 2 tablespoons – Olive oil
  • 1 chopped garlic clove
  • 1/2 teaspoon – Salt
  • 1/8 teaspoon – Pepper


  1. Put onions in a small amount of boiling salted water in a saucepan. Cover and cook 15 minutes, or
    until onions are tender. When finished, drain.
  2. Meanwhile, wash fresh green beans, break off ends, and cut lengthwise into fine strips. Bring a small
    amount of water to boiling in saucepan, add 1/4 teaspoon salt and the prepared beans. Cover and cook
    10 to 15 minutes, or until the beans are tender. Drain 3. Heat oil and garlic in a skillet until garlic is
    slightly browned. Add green beans and onions, season with salt and pepper, and cook 5 minutes util
    thoroughly heated. Stirring occasionally. 4. For vairiations, consider a small can of Italian, peeled
    Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican flavor. While this recipe calls for fresh
    green beans, I have had good results with a 10 oz package of frozen, french cut, green beans. (I think
    the canned variety would not be suitable for this recipe, but who knows until you’ve tried it!).


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