Green Beans with Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

By ‘green’ beans in this recipe I mean either French or runner beans. The simple addition of an onion and butter glaze makes either quite out of the ordinary, and this is a lovely way to serve the French beans in season now and the runner beans that follow. Use it to give extra interest to frozen beans in winter. It takes only a minute to fry the onion and the difference in flavour is well worth it.


  • 450–680 g/1–½ lb fresh green beans
  • 25 g/1 oz butter
  • 1 small onion


    Top and tail French beans and string and slice runner beans. Cook in boiling salted water for 10–15 minutes or until tender, then drain well.

    Put the butter in the hot rinsed-out pan and add the finely chopped onion. Fry for a few minutes until the onion is softened and beginning to brown. Return the beans to die pan and toss to blend with the butter and onion. When hot and glazed serve at once.