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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Green Beans with Mint Vinaigrette and Pickled Onion

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Green Beans with Mint Vinaigrette and Pickled Onion Empty Green Beans with Mint Vinaigrette and Pickled Onion

    Post by Lobo Sat 23 Jan 2016, 8:59 pm

    Green Beans with Mint Vinaigrette and Pickled Onion Img34l
    Green Beans with Mint Vinaigrette and Pickled Onion
    Green Beans with Mint Vinaigrette and Pickled Onion Translucent
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 10
    Chuck Williams says that green beans are an excellent choice for Thanksgiving as young, fresh beans are available during autumn.






    • 18

    Ingredients:


    • 1 Tbs. salt, plus more, to taste
    • 3 lb. green beans, ends trimmed
    • 1 1/2 cups white wine or cider vinegar
    • 1 large white onion, peeled and cut crosswise
        into 1/8-inch-thick slices
    • 3 Tbs. sugar
    • 1 shallot, minced
    • 2 tsp. Dijon mustard
    • 1 Tbs. chopped fresh mint
    • 2 Tbs. Champagne or white wine vinegar
    • 5 Tbs. olive oil
    • Freshly ground pepper, to taste

    Directions:

    Bring a large saucepan two-thirds full of water to a boil over high heat. Add the 1 Tbs. salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.

    In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes. Remove from the heat and let cool.

    In a small bowl, whisk together the shallot, mustard, mint and Champagne vinegar. Gradually whisk in 4 Tbs. of the olive oil. Season with salt and pepper and set the vinaigrette aside.

    In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil and add the beans. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes. Drain the onions, discarding the vinegar mixture, and add the onions to the beans. Cook until warmed through, about 2 minutes more. Add the vinaigrette and toss well to coat. Transfer to a warmed serving dish.
    Williams-Sonoma Kitchen.
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