cat lover
02-09-2007, 10:10 AM
2 tsp margarine
3/4 cup chopped onion
1/2 tsp sugar
1 1/2 tsp red wine vinegar
1/4 cup bottled roasted red sweet peppers, drained and finely chopped
2 tbsp pitted ripe olives, sliced
1 tbsp snipped fresh basil
1/8 tsp salt
1/8 tsp black pepper
8 oz green beans, trimmed and cut into 2" lengths
In a large nonstick skillet heat butter over till melted. Add onion and sugar to the skillet. Cook and stir 10 minutes or till onion is tender and golden brown. Stir in vinegar. Cook and stir till liquid is evaporated. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove from heat and cover and keep warm. In a covered medium saucepan cook the green beans in a small amount of boiling water about 10 minutes or until crisp tender and drain. Stir the onion mixture into green beans. Makes 2 servings.
3/4 cup chopped onion
1/2 tsp sugar
1 1/2 tsp red wine vinegar
1/4 cup bottled roasted red sweet peppers, drained and finely chopped
2 tbsp pitted ripe olives, sliced
1 tbsp snipped fresh basil
1/8 tsp salt
1/8 tsp black pepper
8 oz green beans, trimmed and cut into 2" lengths
In a large nonstick skillet heat butter over till melted. Add onion and sugar to the skillet. Cook and stir 10 minutes or till onion is tender and golden brown. Stir in vinegar. Cook and stir till liquid is evaporated. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove from heat and cover and keep warm. In a covered medium saucepan cook the green beans in a small amount of boiling water about 10 minutes or until crisp tender and drain. Stir the onion mixture into green beans. Makes 2 servings.