- Dish type
- Side dish
- Vegetable side dishes
An elegant and delicious side dish for any occasion. Don't skip the initial step of boiling the beans.
51 people made this
- 3.75L water
- 1 tablespoon sea salt
- 680g fresh fine green beans, rinsed and trimmed
- 3 tablespoons unsalted butter
- 1 clove garlic, crushed
- 1 large red onion, sliced in rings
- 1 pinch dried thyme
- 2 tablespoons red wine vinegar
- sea salt to taste
- ground black pepper to taste
- freshly ground nutmeg to taste
- 1 tablespoon finely minced fresh parsley
MethodPrep:20min ›Cook:30min ›Ready in:50min
- In a large pot bring salted water to the boil. Carefully drop, by handfuls, green beans into boiling water. Return water to the boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
- In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.
- Remove the garlic from the butter, and discard it. To the garlic flavoured butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelise the onion.
- Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.
Reviews & ratingsAverage global rating:(53)
Reviews in English (39)
by TINA PRINGLE
Really excellent - preparation time can be cut by cooking the beans ahead of time, plunging them into ice water, draining and wrapping in a clean cloth and refrigerating the day before. Then continue with the recipe just before serving. By the way I am no relation to the Terri Pringle who submitted the recipe even though we have the same last name!-24 Mar 2001
Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!-05 Feb 2009
Keep to the cooking times exactly on this or you will risk soggy beans. I tread the line very closely, but they turned out very tasty!-24 Jun 2007