Ingredients
- 1 1/4 pounds green beans, trimmed
- 1 tablespoon butter, divided
- 6 ounces red pearl onions, halved lengthwise and peeled
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
- Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; saute 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
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Tags
green beans
butter
red pearl onions
chicken broth
balsamic vinegar
sugar
kosher salt
freshly ground black pepper
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