green beans with caramelized onions and a balsamic reduction.
caramelize onions...lots...one large onion per pound of beans is good.
When the onion is nice and soft and golden brown, add some balsamic vinegar and simmer for about 5 minutes, while the green beans are steaming.
When they are crisp tender and bright green, toss them in the pan with the onions and vinegar and cook for about another 2 minutes.
Linda C

We always use small pieces of bacon cut up and sauteed with chopped onion. Then add the green beans and steam briefly. I sometimes throw in a few garlic cloves also. You can also chop herbs if they are available--fresh marjoram, thyme, whatever is growing in your yard.
Alternate is steam the green beans, drain and then make a sour cream sauce and sprinkle fresh dill over. That would be a cream sauce plus some sour cream. You can also throw some nuts on --pecans or pine nuts.

Have you tried it with the "roasted garlic cream of mush"? Killer!!

GREEN BEANS & PEPPERS (serves 6)
24 fresh pearl onions
1 1/2 lbs fresh green beans, sliced diagonally (French works)
3 TBL extra virgin olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup balsamic vinegar
2 cloves garlic, minced
Salt & pepper to taste
Grated Parmesan for garnish

Blanch the onions & drain; remove the skins. Blanch the green beans; drain. Heat the olive oil in a skillet until hot. Add the peppers. Saute just until tender. Stir in the beans, onions, balsamic vinegar, garlic, salt & pepper. Cook just until heated through. Spoon into a serving bowl. Garnish w/freshly grated Parmesan. Serve immediately.~~TX Ties

Some great suggestions Thank you!

These are delicious and a favorite of ours. Ann

Green Beans with Mushroom and Scallions

2 lbs green beans, ends trimmed
3 bunches scallions, chopped
2 Tbsps butter
2 Tbsps olive oil
½ lb large mushrooms, quartered
Salt & freshly ground black pepper
1 Tbsp fresh lemon juice

Cook green beans for 6 minutes - do not let them get soggy.

Lightly saute mushrooms and scallions in 2 Tbsps butter and 2 Tbsps olive oil in large skillet. Season with salt and freshly ground pepper to taste.

Drain beans. Toss all ingredients together with lemon juice. Serve immediately.