Green Beans in Lemon Honey
As a diabetic, I have developed a fondness for green beans. I eat them while they cook, with a little salt and a crunch, pretty much any way they will come except when cooked in fatback. This recipe is a nice twist on how I serve green beans to my family and allows me to feel less guilty about serving them almost every night. I discovered this recipe on Kroger’s website. Tweak accordingly.
- ½ lemon (thinly sliced)
- 2 Tbsp. butter
- 3 Tbsp. honey
- 1 tsp. cider vinegar
- ½ tsp. salt
- 1 tsp. cornstarch
- 1 Tbsp. water
- ½ cup chopped parsley
- 3 cups fresh green beans
- 1 medium white onion (peeled and chopped)
- Slice the lemon into wedges no thicker than ⅛”. In a small saucepan, combine the lemon slices with the butter, honey, vinegar, and salt. Bring to a boil, stirring constantly, for 5 minutes.
- Stir together the cornstarch and water until you have a light paste. Stir this into the lemon mixture. Bring to a boil, then cook on low heat for about 3 minutes. Stir in the parsley.
- Place the green beans and onions in a large saucepan and pour the lemon mixture over them. Cook over medium heat, covered, for 15 minutes or until the beans are cooked through but not soggy.