So I was delighted when one of my favorite growers asked me to try this summer's green beans, which include a lighter and more delicately-flavored French bean.
My husband grilled chicken and I made a classic tossed salad. The beans were the perfect side dish. I'm declaring this Green Bean Week at A Frenchtown Kitchen, and I'll have a variety of recipes to share over the next week.
I made only enough for two people at one meal, so double or triple the amounts to meet your needs.
French Green Beans with Lemon and New Red Onions
- 1 1/2 cups fresh green beans, trimmed and washed, and parboiled
- 1 Tablespoon fresh lemon juice
- 2 teaspoons minced onion or roasted-onion seasoning
- 3 teaspoons unsalted butter
- 1 small early red onion, thinly sliced
- Freshly-ground pink Himalayan salt to taste
- Dash pepper
Slice the onion and set aside. Melt butter in small skillet. Add onion, along with parboiled beans, lemon juice, seasoning and sauté for about five minutes, stirring frequently, until onions turn brown and beans turn golden. Season.
Simple and delicious. Sometimes the best food is easy to prepare.