Prep 5 mins
Cook 20 mins
The original of this recipe was found in The Thanksgiving Cookbook, 1991. Using the vinegar sauce gives a distinctive flavor for the holidays.
- 1 lb green beans, trimmed, cut into 3-inch pieces
- 1 1⁄2 tablespoons unsalted butter
- 1⁄2 cup small onion, thinly sliced, separated into rings
- 2 tablespoons raspberry vinegar
- 1⁄4 teaspoon pepper
- In a steamer, cook beans for about 10 minutes or until crisp-tender, then run under cold water to stop further cooking. Set the beans aside.
- When ready to serve, melt butter in a small saucepan.
- Add onion rings, then cover the saucepan tightly & cook over very low heat for about 5 minutes or until onions are tender & translucent.
- Stir in the vinegar & pepper, then add beans & cook over medium heat, stirring, until beans are hot & well coated with the sauce.
these are kinda sweet very nice tasting i used frozen beans and skipped 1st step will be adding these to rotation .
Wow the raspberry vinegar and onions make these green beans anything but boring! This was a quick and easy side, and I really appreciate the how to tips on making ahead. You know I will be making this again, thanks for the post.