Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: ckorfhage@dairycouncilofca.org
Cooking Light Magazine

Ingredients

5 cups Water

1 lb Green beans, trimmed

1 tbsp Olive oil

3 Red onions, each cut into 8 wedges

1/2 cup Fat-free, less-sodium chicken broth

1 tbsp Balsamic vinegar

2 teaspoons Brown sugar

1/4 teaspoon Salt

1/4 teaspoon Black pepper

Preparation

Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; saute 8 mintues or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.

Cook's Notes

NOTE: beans may be cut into small pieces, if desired.

Rate This Recipe

Scroll over the empty stars to rate.   6 ratings   Read (1)/Add a Comment