Tangy and sweet red onion marmalade lends its flavour to perfectly cooked haricots verts.
A dish so delicious, guests will request a second helping.
Serves 4-6
2 Tbsp (30 mL) coconut oil
2 medium red onion, thinly sliced
¼ cup (60 mL) red wine
1 medium red beet, grated
1 Tbsp (15 mL) red wine vinegar
1 Tbsp (15 mL) brown sugar
¼ cup (60 mL) water
1 Bay leaf
1 Tbsp lemon juice
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) red or black currant jelly
1 Tbsp (15 mL) Italian parsley, diced
Salt and pepper to taste
¼ cup (60 mL) olive oil
2 pounds haricot verts or green beans, tips trimmed
Salt and pepper to taste
1. Heat a large skillet with butter over medium heat, add onions and cook for 3-5 minutes
or until translucent.
2. Add sugar, lemon juice, zest, water, vinegar, jelly, beet and stir. Bring to a boil, lower to simmer, and cook for 5-10 minutes or until liquid is almost evaporated. Adjust seasoning, store in sterilized jar.
3. Heat a large skillet with oil over medium heat. Add beans to the pan and sauté for approximately 5-8 minutes, or until bright green. Adjust seasoning with salt and pepper to taste. Remove from heat, transfer to a platter, garnish or mix with the red onion marmalade, add parsley, and serve at once.
