A different green bean
casserole to grace your holiday meal. Serve with holiday ham
buffet or with a rack of pork.
Green Beans
with Glazed Onions
2 (16-ounce) bags frozen
pearl onions, thawed
1/2 cup balsamic vinegar, divided use
2 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon salt, divided use
3 pounds fresh green beans, cleaned and trimmed
3 tablespoons olive oil
1 tablespoon stone-ground mustard
1 1/2 teaspoons granulated sugar
In medium saucepan, combine
onions, 4 tablespoons vinegar, butter, vegetable oil, thyme,
pepper and 1/2 teaspoon salt. Heat over low heat until butter
is melted; stirring to coat onions. Place mixture on a baking
sheet and roast in a 400 degree F oven for 35 to 40 minutes,
stirring occasionally until onions are browned nicely; remove
from oven and set aside.
Blanch green beans in
large saucepan of boiling water just until tender, about 5 minutes.
Drain and rinse with cold water; set aside.
In small bowl, whisk together
olive oil, mustard, sugar, the remaining 4 tablespoons of the
vinegar, and the remaining 1/2 teaspoon of salt.
In a large bowl, toss
the dressing together with the onions and the green beans. Place
the mixture in a large casserole dish and cover.* Bake for 20
minutes in a 350 degree F oven.
Serves 8 to 10.
*Recipe can be made ahead
at this point and refrigerated for a day. Bring to room temperature
before cooking.
Recipe provided courtesy
of Pork, The Other White Meat.
