- 2 small onions, thinly sliced
- 1 fresh rosemary sprig
- 2 teaspoons butter
- 1-1/4 pounds fresh green beans, trimmed
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large nonstick skillet, saute onions and rosemary in butter for 3-5 minutes or until onions are tender.
- Add the beans, water, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary. Yield: 4 servings.
Originally published as Rosemary-Onion Green Beans in Taste of Home February/March 2007, p47
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