Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 4 servings

Let Green Beans and Charred Onions be your new side dish for summer picnics.

How to Make It

Step 1

Cook beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender. Plunge beans into ice water to stop cooking process. Drain; pat dry.

Step 2

Sprinkle onion wedges with salt and pepper, and cook in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 3 minutes on each side or until charred and tender. Remove onions from skillet; wipe skillet clean.

Step 3

Cook garlic in remaining 1 Tbsp. oil in skillet over medium heat 30 seconds or until fragrant. Add beans and thyme, and cook, stirring occasionally, 3 minutes or until beans are slightly charred. Stir in vinegar, next 3 ingredients, and onion wedges; toss to coat. Remove from heat; sprinkle with salt and pepper. Serve hot.

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