Sauteed Onions and Green Beans – Gluten-Free
When green beans are abundant, fresh from local produce markets, I cook them often. Other times I use frozen green beans. My family really likes the combination of onions and green beans. We’ve had them recently as a gluten-free side dish with a traditional dinner of meat and potatoes. It’s just as good with chicken and rice. I’ve even enjoyed it as a side for spaghetti and meat sauce.
Leftovers green beans make a great lunch, too. You can serve this low carb, vegetarian dish often!
If you’d like a little more punch to the flavor, try a pesto on this, too, like this Parsley Pesto (although it wouldn’t be nut-free then).
- 1 Medium Vidalia Onion, sliced 1/3" thick
- 1/2 Pound Green Beans, fresh
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Garlic Salt
- 1/8 Teaspoon Ground Pepper
Wash and trim the green beans to similar lengths.
Heat the oil in a skillet over medium heat. If you want to avoid the oil, you can use oil spray instead if you're careful to stir often and to keep the burner low enough.
Add the onions and green beans. Saute, stirring frequently, until almost done, about 4-5 minutes.
Add the seasoned salt; cook and stir for another minute or two. Adjust seasoning if needed.
This easy recipe is gluten-free, corn-free, egg-free, dairy-free, nut-free, soy-free and sugar-free. In fact, it's top 8 allergen-free. It's also vegetarian and low carb.
Be sure to check out Amy’s Slightly Indulgent Tuesday, where this is linked, and be sure to join her blog!
Also linked to:
Vegetarian Mamma’s Gluten-Free Fridays