Normally green beans should not be often related to thanksgiving. I like eating green beans anytime I can. Either baked, blanched, roasted or just sautéed in butter or olive oil.

INGREDIENTS:

½ pound fresh green beans

1-tablespoon each of olive oil and unsalted butter

1 large white onion thinly sliced

Salt/pepper freshly ground pepper to taste

Chopped parsley (optional)

STEPS:

First, in salted boiling water, blanche the green beans for about 3 minutes (it should be crunchy and not overcooked). Next, transfer the green beans directly to an ice bath to stop the cooking and to keep the shiny bright green color.

Meantime, in cast iron pan, heat olive oil over medium high heat, then, add the sliced onion and season with salt and pepper, then cook until the onion is caramelized, making sure by stirring frequently with spatula and scraping the bottom of the pan by adding water from time to time if necessary.

Finally, when the onion is caramelized and the water is evaporated add the butter, chopped parsley and green beans. Finally, start sautéing to combine all the flavors.

Serve hot with your favorite protein.