Ingredients
1 1/4 pound green beans, trimmed
1 tablespoon butter, divided
6 ounces red pearl onions, peeled and halved lengthwise
1/4 cup fat free lower sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
optional: thinly sliced baby bella mushrooms
Preparation
Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; saute 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes ro until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until throughly heated.
