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Categories:Viewed: 96 - Published at: 7 years ago
Ingredients
- 5 cups water
- 1 lb green beans, trimmed
- 1 tablespoon olive oil
- 3 red onions, each cut into 8 wedges
- 12 cup chicken broth, fat-free, less-sodium
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 14 teaspoon salt
- 14 teaspoon black pepper
Method
- Bring water to a boil in a large saucepan; add beans.
- Cook 6 minutes or until tender-crisp.
- Drain; keep warm.
- Heat oil in a large nonstick over medium-high heat.
- Add onions; saute 8 minutes or until browned.
- Add broth; cook 3 minutes, stirring occasionally.
- Stir in vinegar and remaining ingredients.
- Stir in beans; cover and cook 2 minutes.
