Ingredients1 lb green beans,
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
Directions
Fill a large high sided skillet with some water. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Fill a large high sided skillet with some water. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
In a skillet add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and stir well to combine. Season with salt and pepper, to taste.
