String Beans in a Skillet
String beans and onions
4 portions
30mEasy, quick, great with cheeses or luncheon meats, but also as a side to dark meats.
What you will need
150-300 grams string beans per person
water for boiling, enough to cover beans
salt OR bullion, to taste
1-2 bay leaves
1 small yellow onion per person
extravergin olive oil, or other vegetable oil
(Nutritional facts 31 calories, 0.16 g fat, 7.12 g carbohydrates, 1.81 g protein, undefined mg cholesterol, 15 mg sodium)How to cook
1
Barely cover string beans with water, add a pinch of rock salt for each liter, or use bullion cube. Add a bay leaf or two. Boil until tender or to personal taste.
2
Slice onions finely. Cover the bottom of a skillet with a thin veil of extravergin olive oil, or other vegetable oil. Add onions, heat on low heat, stirring until translucent.
3
Add some of the string beans broth to just cover onions. Cover skillet and let cook on low heat for 4-5 minutes.
4
When onions begin to colour, add drained but damp string beans. Remove bay leaf or leaves.
5
Add a drizzle of extravergin olive oil, or other vegetable oil, a sprinkle of oregano, and/or some crumbled dried mint, to personal taste.
6
Serve hot, with a dash of pepper, if preferred.
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