Green Beans with Carmelized Onions and Pecans

Lynette !


Love carmelized onions and love green beans!

★★★★★ 1 vote
15 Min
50 Min
Stove Top


1 1/2 lb
green beans, trimmed
1/2 c
pecans, chopped
2 Tbsp
olive oil, extra virgin, divided
4 c
onions, thinly sliced vertically
1 tsp
fresh thyme, chopped
2 tsp
white balsamic vinegar
1/2 tsp
kosher salt
1/4 tsp
black pepper, freshly ground


1Cook the green beans in boiling water for 2 minutes. drain and rinse with cold water, and drain well.
2Place the pecans in a large nonstick skillet; cook over medium heat 7 minutes or until lightly browned, shaking the pan frequently. Remove the pecans from the pan and set aside.
3Add 4 teaspoons of oil to the pan; swirl to coat. Add the onion and thyme to the pan; cook 17 minutes or until the onion is very tender and golden brown, stirring occasionally. remove the onion mixture from the pan; keep warm.
4Return the pan to medium high heat. add the remaining 2 teaspoons of olive oil to the pan; swirl to coat. Add the green beans; cook 2 minutes or until thoroughly heated; stirring frequently. Add the onion mixture and vinegar to the pan; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from the heat. Sprinkle with nuts, salt, and pepper. Serve immediately,

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American