The Farmers Market at the X
| Tuesdays 12:30 - 6 p.m. May - 3rd Week of November Cyr Arena, Forest Park, Springfield, MA Click Here for Important Parking Information & Directions |
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| green beans with charred onions |
From: “Molto Gusto: Easy Italian Cooking”
Kosher salt
1 pound young green beans or haricots verts
2 medium sweet onions
1 ½ Tablespoons balsamic vinegar
1 ½ tablespoons orange juice
2 Tablespoons extra virgin olive oil
sea salt
Bring 4 quarts of water to a boil in a large pot and add 2 T kosher salt. Add the beans and blanch until crisp-
tender, 3-5 minutes. Drain the colander and cool under cold running water, drain well.
Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½” wide slices. Heat a dry 12” sauté
pan over medium high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4-
6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer
the beans and onions to a large bowl.
Whisk the vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing
to coat. Let stand for at least 10 minutes, or up to 1 hour before serving.
Kosher salt
1 pound young green beans or haricots verts
2 medium sweet onions
1 ½ Tablespoons balsamic vinegar
1 ½ tablespoons orange juice
2 Tablespoons extra virgin olive oil
sea salt
Bring 4 quarts of water to a boil in a large pot and add 2 T kosher salt. Add the beans and blanch until crisp-
tender, 3-5 minutes. Drain the colander and cool under cold running water, drain well.
Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½” wide slices. Heat a dry 12” sauté
pan over medium high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4-
6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer
the beans and onions to a large bowl.
Whisk the vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing
to coat. Let stand for at least 10 minutes, or up to 1 hour before serving.
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