Ingredients:
2 lbs green beans, trimmed
2 (284 g) packages white pearl onions
2 tablespoons vegetable oil
2 cloves fresh minced garlic
2 tablespoons lemon juice
salt and pepper
Directions:
Fill a large bowl with ice water; set aside.
In a pot of boiling salted water, cook green beans, in 2 batches until firm-tender (about 3 minutes).
With tongs, transfer to ice water, stir until beans are very cold.
Remove immediately; pat dry.
Place the pearl onions in a bowl.
Cover with boiling water; let stand for 1 minute; drain and peel.
In a large Dutch oven, heat oil over med-high heat.
Fry onions until golden in places (about 8 minutes).
Add 2/3 cup water and garlic; cover, and simmer until onions are tender, and almost no liquid remains (about 10 minutes).
Add beans, lemon juice, salt and pepper, tossing until beans are hot (about 5 minutes).
Transfer to a serving platter.
Note: If desired, drizzle melted butter on top of bean/onion platter before serving.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.