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Dilly Green Bean Sauté (oil free)
Makes about 4 cups
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Author:
Molly Patrick
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Ingredients
▢
1
tablespoon
red wine vinegar
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1
teaspoon
dijon mustard
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½
teaspoon
dried dill
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¼
teaspoon
salt
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¼
teaspoon
black pepper
(about 10 turns)
▢
½
cup
thinly-sliced red onion
(65 g)
▢
1
lb
green beans, ends trimmed and cut in half
(455 g)
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¼
cup
water
(60 ml)
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2
medium
garlic cloves, minced
(2 teaspoons)
Instructions
In a small bowl, whisk together the red wine vinegar, dijon mustard, dill, salt and pepper. Set aside for now.
Heat a large skillet over medium heat for 2 minutes. Add the onion and sauté for 5 minutes, adding a splash of water if it starts to stick.
Stir in the green beans, water and garlic, then cover the skillet with a lid and cook for 8 minutes, until the beans are just tender.
Remove the lid and stir in the vinegar-mustard mixture. Cook for 1 additional minute, then remove from heat. Cover and set aside to keep warm.