Servings: six to eight.
This recipe also works well with okra, spinach, escarole, and chard. Fresh or canned tomatoes may also be added.
I've served this side dish with everything from crispy baked fish to pheasant in wine sauce to pork tenderloin. It's always a huge hit. When I recently served it to a party of 30, I had more requests for this recipe than for the main dish. I added one small gilding: crispy fried leek rings as a garnish topping.
These were a big hit since we prefer southern style green beans. The sweetness of the onions paired well with the flavor of the fully cooked beans. I followed the recipe as written and served them with spicy fried chicken, au gratin potatoes, and spoonbread.
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