- 1 tsp olive oil
- 1 Tbsp sugar
- 16 oz frozen pearl onion(s)
- 16 oz frozen cut green beans, or whole green beans
- 2 Tbsp dill, fresh, chopped
- 1/2 tsp table salt
- 1/4 tsp black pepper
Heat oil and sugar together in a large skillet over medium-high heat. Add onions and sauté until tender and golden brown, stirring frequently, about 10 minutes.
Add green beans and cook until crisp-tender, stirring frequently, about 3 minutes.
Remove from heat and stir in dill, salt and pepper. Yields about 1/2 cup per serving.
- This dish will keep well in the refrigerator for up to 3 days.This recipe is part of a special cooking week theme. Learn more about our Cook Once, Eat All Week Series today.