Green Beans and Pan-Roasted Red Onions

Photo: Becky Luigart-Stayner

This recipe goes with Tuna-and-Green Bean Pasta Salad

Yield: 14 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 27%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 5.4g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 62mg
  • Calcium: 19mg

Ingredients

  • 5 cups water
  • 1 pound green beans, trimmed
  • 1 tablespoon olive oil
  • 3 red onions, each cut into 8 wedges
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.
  3. Note: Beans may be cut into small pieces, if desired.
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