Directions:
- In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet.Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.Make Ahead: Cook the green beans and make the vinaigrette early in the day; refrigerate them separately. Combine them just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.34 Kcal (3012 kJ) | ||
| Calories from fat | 410.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.57g | 70% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 2182.87mg | 91% | |
| Potassium | 2006.5mg | 43% | |
| Total Carbs | 71.76g | 24% | |
| Sugars | 29.67g | 119% | |
| Dietary Fiber | 28.89g | 116% | |
| Protein | 18.97g | 38% | |
| Vitamin C | 115.4mg | 192% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 9.2mg | 51% | |
| Calcium | 359mg | 36% | |
| Amount Per 100 g | |||
| Calories | 63.41 Kcal (265 kJ) | ||
| Calories from fat | 36.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 70% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 10% | |
| Sodium | 192.41mg | 91% | |
| Potassium | 176.86mg | 43% | |
| Total Carbs | 6.33g | 24% | |
| Sugars | 2.61g | 119% | |
| Dietary Fiber | 2.55g | 116% | |
| Protein | 1.67g | 38% | |
| Vitamin C | 10.2mg | 192% | |
| Iron | 0.8mg | 51% | |
| Calcium | 31.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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