Haricots verts is a French term that is used to describe young, tiny, slender green beans that are generally cooked whole. If you can't find haricots verts, use green snap beans instead.
1 teaspoon vegetable oil
1 large onion, sliced into thin rings
2 tablespoons balsamic vinegar
2 tablespoons minced oil-packed sundried tomatoes
1 pound haricots verts or small green beans, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown; stir frequently. Add balsamic vinegar; cook 2 minutes. Remove from heat. Add tomatoes.
Cook haricots verts in boiling water 2 minutes or until crisp-tender; drain.
Combine haricots verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.