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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My darling son, who isn't overjoyed with green beans, ate these without complaining. Ingredients:
1 lb fresh green beans, washed, trimmed and broken in 2-inch lengths |
1/4 cup water |
1 teaspoon chicken bouillon |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon dried dill weed |
1 medium red onion, sliced thin and separated into rings |
1/2 cup thinly sliced mushroom |
Directions:
1. Place the water and chicken bouillon in a medium sized saucepan.
2. Add green beans, bring quickly to a boil; cover.
3. Reduce heat to medium and cook 8 to 10 minutes.
4. Drain beans and rinse quickly with cold water to stop the cooking.
5. Add olive oil to pan and heat over medium high heat.
6. Add the sliced onion and cook until limp.
7. Add mushrooms, balsamic vinegar and dill weed; cook 1 to 2 minutes or until mushrooms are lightly cooked.
8. Return beans to mixture, stir and cook only until thoroughly heated.
9. Serve immediately.
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