1 1/2 lbs green beans, trimmed
1/4 cup chopped pecan pieces
1 Tbsp olive oil
1 cup thinly sliced red onion
1 cup cherry tomatoes, halved
2 Tbsp. white wine vinegar
1/2 tsp sugar
1/2 tsp salt
-Bring large pot of salted water to boil over high heat; add green beans. Cook until just tender, 5 minutes and drain.
-Meanwhile, in dry skillet over medium-high heat, toast pecans, stirring until fragrant, about 5 minutes. Immediately transfer to plate; reserve.
-In same skillet, heat oil over medium heat. Add onion; cook, stirring until softened, 7-8 minutes, adding tomatoes during last 2 minutes of cooking time. Stir in vinegar, sugar and salt; add green beans and pecans and cook, stirring until beans are heated through.
** For a change of pace, substitute broccoli florets for the green beans **
From "Womans World"
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