Wednesday, May 18, 2011
Green Beans With Red Onion and Preserved Lemon
I served these cold as a salad with dinner. You don't have to French cut the beans, but they do cook quicker.
You Will Need:
Green beans (about 1 lb.)
Red Onion, sliced
Preserved lemon peel, chopped (about 1 tablespoon)
Pinch of dried thyme
1-2 tablespoons balsamic vinegar
Steam the beans until tender, then refresh under cold running water. Drain.
In a small pan, cook the red onion over medium heat with the peel, spices and enough oil to coat (a tablespoon at most). After a few minutes, stir in the balsamic to taste. This will help the onion keep the red colour as well. Combine with cooked beans, and chill. bring to room temperature before serving.