1 tablespoon olive oil

1 medium yellow onion, thinly sliced

1 15-ounce can dark red kidney beans, drained and rinsed

1 pound fresh green beans, washed, ends trimmed, and cut in half*

½ cup water

¼ teaspoon fresh pepper, coarsely ground

Salt to taste

1. In a large skillet, saute´ the onion in oil for about 5 minutes, until onion is translucent.

2. Add kidney beans. Saute´ 1-2 minutes.

3. Separately steam green beans in ½ cup water for a few minutes, until color brightens and still crisp. Don’t overcook!

4. Add green beans to onion and kidney beans. Stir for a few minutes until well mixed.

5. Season with ground pepper and salt to taste.

*Alternative to fresh green beans

– Frozen green beans. Steam in ¼ cup water, and drain well.

– Fresh green beans in a steamable bag. Follow package directions to cook until crisp. Don’t overcook!

I call this “holiday green beans,” because I love the color combination of the red kidney beans and green beans. I enjoy serving it with turkey around the holidays! This also makes a nice vegetarian dish served with a grain.

© Mary Hunt

5/27/22