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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


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