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Green beans with red onion marmalade
Tangy and sweet red onion marmalade lends its flavour to perfectly cooked haricots verts. A dish so delicious, guests will request a second helping.
SERVES
4
TO
6
Ingredients
- 2 tablespoons (30 mL) coconut oil
- 2 medium red onion, thinly sliced
- 1/4 cup (60 mL) red wine
- 1 medium red beet, grated
- 1 tablespoon (15 mL) red wine vinegar
- 1 tablespoon (15 mL) brown sugar
- 1/4 cup (60 mL) water
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon (5 mL) lemon zest
- 1 tablespoon (15 mL) red or black currant jelly
- 1 tablespoon (15 mL) Italian parsley, diced
- Salt and pepper to taste
- 1/4 cup (60 mL) olive oil
- 2 pounds haricot verts or green beans, tips trimmed
- Salt and pepper to taste
Directions
- Heat a large skillet with butter over medium heat, add onions and cook for three to four minutes or until translucent.
- Add sugar, lemon juice, zest, water, vinegar, jelly, beet and stir. Bring to a boil, lower to simmer, and cook for five to ten minutes or until liquid is almost evaporated. Adjust seasoning, store in sterilized jar.
- Heat a large skillet with oil over medium heat. Add beans to the pan and sauté for approximately five to eight minutes, or until bright green. Adjust seasoning with salt and pepper to taste. Remove from heat, transfer to a platter, garnish or mix with the red onion marmalade, add parsley, and serve at once.
