Green Beans and Red Onions

  • Fresh green beans, stem-end trimmed
  • olive oil
  • 2-3 cloves fresh garlic, minced
  • 1 red onion, sliced thinly
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste



Bring a pot of salted water to a boil over medium-high heat. Add the green beans. Cover the pot and bring the beans to a boil, Cook for 3 minutes. Drain the beans and pour them into a bowl of ice water to stop the cooking process. This will cool the beans and retain the bright green color. Drain and set aside. 

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and garlic, stirring to combine. Season with salt and pepper. Cook for 1-2 minutes until the onions start to soften. Be careful not to brown the garlic. 

Add the beans to the pan, tossing to coat with the oil, garlic and onions. Add the red wine vinegar and stir to coat. Cook until the beans are warmed through, about 2-3 minutes. Serve warm or at room temperature.