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

Robby Melvin
Recipe by Southern Living June 2014

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Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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