Sauteed Green Beans with Red Onions

Friends, it is really damn hot outside. In an effort to maintain the ambient temperature of the apartment (and consequently, my sanity), I opted for a one-pot meal that spends minimal time on the stove. This dish has THREE (!!!!) INGREDIENTS! It's great as a side dish, and good served cold, too.

Thanks to my good friend and ex-pseudo-roommate Stephanie for this recipe idea. She is moving to New York this week with her fiance Sal (!) and Sophie to start their new jobs. Well, I guess Sophie will just hang out at home and play with her chew toys.... but anyways. They will be sorely and sadly missed.

I used haricot vert, which is just a fancy name for french green beans. They are thinner and I think more delicate and tender than their fatter counterparts. Would white or yellow onions work? Probably, but they certainly wouldn't be as pretty :)

Ingredients:

:: 1/2 pound green beans or haricot vert, ends snipped off

:: 1/4 red onion, sliced thinly
:: 2 cloves garlic, minced
:: 1 tbsp olive oil
:: s & p

Boil and blanch the green beans. Or, if you buy them in those prepackaged microwave safe baggies, you can just pop them in the microwave for a minute. Set aside.

Saute garlic in olive oil over medium 1 minute until it becomes fragrant. Add in red onions, saute about 2 minute, or until they begin to just slightly soften.

Toss in green beans, cook everything together another 2 minutes. Add salt and pepper to taste.