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On Thu, 14 Oct 2004 09:32:40 GMT, (Phred)
arranged random neurons, so they looked like this:
>G'day mates,
>
>The local minor supermarket has had reasonable quality fresh green
>beans on special this week. (Usually beans on special are pretty past
>their prime; but this lot seems to be okay.)
>
>Question is, what is a good way to handle a surfeit of beans?
>Something a bit beyond boiling or steaming would be nice. :-)
>
Family and guests always gives rave reviews to the following:
Title: Green Beans With Roasted Onions
Categories: vegetables
Yield: 12 servings
Non-stick vegetable spray
6 md onions; peeled, cut into quarters
6 tb butter
2 c chicken broth
3 tb sugar
2 tb red wine vinegar
3 lb green beans
Preheat 450F. Spray 2 heavy large baking sheets with vegetable oil
spray.
Arrange onions in single layer on prepared sheets. Dot onions with 4
tablespoons butter, dividing equally. Season with salt and pepper.
Bake
until onions are dark brown on bottom, about 35 mins.
Meanwhile, boil broth in heavy large skilet over high heat until
reduced to
1/2 cup, about 6 mins. Ad sugar and vinegar and whisk until sugar
dissolves and mixture comes to a boil.
Add onions to sauce; reduce heat to medium-low. Simmer until liquid is
slightly reduced, about 5 mins. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before
continuing.)
Cook green beans in large pot of boiling salted water until
crisp-tender,
about 5 mins. Drain well. Return beans to same pot. Add remaining 2
tablespoons butter and toss to coat. Mount beans in large, shallow
bowl.
Top with onion mixture and serve.
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Contributor: Bon Appetit
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"
To reply, replace "spaminator" with "cox"
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