RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 8-10.


    2 16-ounce bags frozen pearl onions, thawed
    1/2 cup balsamic vinegar, divided
    2 tablespoons butter
    2 tablespoons vegetable oil
    1 teaspoon dried thyme
    1 teaspoon ground black pepper
    1 teaspoon salt, divided
    3 pounds fresh green beans, cleaned and trimmed
    3 tablespoons olive oil
    1 tablespoon stone-ground mustard
    1 1/2 teaspoon sugar 

Cooking Directions

In medium saucepan, combine onions, 4 tablespoons vinegar, butter, vegetable oil, thyme, pepper and 1/2 teaspoon salt.

Heat over low heat until butter is melted; stirring to coat onions.

Place mixture on a baking sheet and roast in a 400 degree F oven for 35-40 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside.

Blanch green beans in large saucepan of boiling water just until tender, about 5 minutes.

Drain and rinse with cold water; set aside.

In small bowl, whisk together olive oil, mustard, sugar, the remaining 4 tablespoons of the vinegar, and the remaining 1/2 teaspoon of salt.

In a large bowl, toss the dressing together with the onions and the green beans.

Place the mixture in a large casserole dish and cover.*

Bake for 20 minutes in a 350 degree F oven.

* Recipe can be made ahead at this point and refrigerated for a day. Bring to room temperature before cooking.

Serving Suggestions

A different green bean casserole to grace your holiday meal. Serve with holiday ham buffet or with a rack of pork.

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages