Recipe - Nutripedia, Balsamic-Glazed Green Beans and Pearl Onions
1 1/4 pound green beans, trimmed
1 tablespoon butter, divided
6 ounces red pearl onions, halved lengthwise and peeled
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place 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.
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; saute 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 2/3 cup)
Freebies: .5 Fat, 1.5 NSV
Calories 56 (25.7% from fat); Fat 1.6g (sat 0.9g, mono 0.4g, poly 0.1g); Protein 1.7g; Carb 9.8g; Fiber 2.8g; Cholesterol 4mg; Iron 0.9mg; Sodium 149mg; Calcium 34mg
Recipe from Cooking Light, November 2011