Recipes: Side Dishes

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Fresh Green Beans with Onions & Cream


  • 1 lb. local snap beans
  • 1/2 cup onions, sliced
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. veggie broth
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 Tbsp. organic heavy cream
  • 1/2 cup kosher salt for water


  1. In a large pot of boiling water, add 1/2 cup of salt, then drop in beans. cook for 10 minutes, then evacuate into a water bath.
  2. In a large skillet add olive oil and sliced onion, saute for 5 minutes.
  3. Add stock and cream, simmer to reduce for 5 minutes.
  4. Toss all ingredients into a bowl, season with a pinch of both salt and pepper.

Recipe courtesy of Chef Keith Snow of

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