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Green Beans with Vidalia Onions and Red Peppers
From McMinnville Locally Grown
<p>This recipe would be perfect with Jade Beans.</p>Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 4
Ingredients
12 oz
fresh whole green beans
2 tbsp
canola oil
1 cup
thinly sliced Vidalia onions
1 clove
garlic (minced)
1/2 each
red bell pepper (seeded, 1/2 inch strips)
2 tbsp
soy sauce
1 tbsp
rice-wine vinegar
1 tbsp
sugar
Step by Step Instructions
- Cook green beans in boiling water until crisp tender, approximately 5 to 7 minutes. Remove green beans from boiling water, and plunge into a bowl of ice water to stop cooking process. Set aside.
- In a large skillet, heat oil over medium heat. Add onions; cook until soft and translucent, approximately 5 minutes. Add garlic and bell pepper; cook, stirring frequently for 1 to 2 minutes. Add green beans, soy sauce, rice-wine vinegar, and sugar; cook until sauce has reduced slightly and beans are heated through.