Green Beans with Sauteed Onions

The green beans are coming on strong in the garden & I couldn’t be more excited because there are so many ways to eat this garden grown treat.

I picked just short of a pound of these babies over the weekend and cooked them up the other night. Delish!

Here’s how it went down:

The first step, after the beans have been picked and cleaned up, is to blanch ’em. If you are lost on this step, read this post.

After the beans have been blanched, warm some olive oil in your pan and add minced garlic and  onion. The amount depends on your preference. Remember that onions cook way down so it’s okay to start out with what seems like a lot.

Sautee the onions and garlic over med heat until the onions begin to caramelize. Then, add the green beans back to the pan.

Stir them around so they re-warm and cook just a tad more.

When the beans have warmed back through, kill the heat — and here’s where the magic happens — squeeze fresh lemon juice over the whole darn thing!

Serve immediately.

The lemon juice adds a freshness that you just can’t imagine.

These are crazy good and super healthy. Plus, they are so easy (and quick) to make that there’s no excuse for not tryin’ this one out.



9 responses to “Green Beans with Sauteed Onions

  • Stéphane

    So simple and gorgeous!

  • Lisa Ammerman

    Those sound yummy! I’ll have to try it.

    • simplyeclecticlife

      Please do and let me know what you think. As a side note: add a little more onion than what I pictured in the post. That’s the only thing I’d have changed about how I put this together – coulda used more sauteed onion!

  • Marian Tomberlin

    We are making these for dinner.I could ‘smell’ them while reading your blog and had to have them tonight! Thanks!

    • simplyeclecticlife

      Did you try them? Did you love them?
      I’ve got lots of green bean recipes up my sleeve and am excited to share them as the summer progresses. I think I picked at least a pound and a half out of the garden again yesterday. It’s Veggie Season!!

  • Arlene Miller II

    That looks yummy!

    I usually clean mine and throw them into a zip n’ steam bag with mushrooms and onions to freeze until I’m ready for them. Then it’s just 6 minutes in the zapper (from frozen) to have them steamed just right.

    I think I’ll try your way when they are fresh and use mine more as a preserver. 🙂

    • simplyeclecticlife

      Ohh, I like this idea. Do you blanch them first or just freeze as is? How long do they keep?
      I’m always looking to try new green bean recipes and while I love using them fresh I like a good hint or two on mixing up the preserving process for later use as well. Thanks for sharing, and for stopping by my blog!

      • Arlene Miller II

        I don’t blanch them. Just prep them (breaking the ends and snapping into smaller pieces) and mix in whatever other veggies I want. Usually I use mushrooms, quartered, and onions, sliced in big pieces.
        The zip n’ steam bags are freezer safe, so you can pile them into how ever many bags you need and just stack them up in the freezer for when you’re ready. I’d love to be able to say how long they keep, but I’ve never had an incident where they didn’t… so eternity? haha. The only thing you really want to watch for is if they start to form big ice crystals in the bag (which could be months later, who knows?) then you want to use them. But the little extra moisture doesn’t hurt the steaming process.

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