How To Prepare
1. Place green 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.
2. Coat a large nonstick skillet over medium-high heat with cooking spray. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and Splenda; bring to a boil. Simmer 3 minutes or until syrupy. Add beans and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
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Ingredients
- 1 1/4 pounds green beans, trimmed
- 6 ounces red pearl onions, halved lengthwise and peeled
- 1/4 cup no salt added chicken broth
- 1 tablespoons balsamic vinegar
- 1 tablespoon Splenda
- 1/2 teaspoon freshly ground black pepper
Ingredients
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