LOCATION: Recipes >> Vegetables >> Green Beans 23
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Green Beans 23
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Green Beans in Tangy Caramelized Sauce
1/2 lb green beans
1 Tbsp margarine (give or take)
1 or 2 cloves fresh garlic. minced
1/4 - 1/2 cup chopped onion
1/4 lb carrot
some red pepper slices (optional)
1/2 to 1 cup of White Zinfandel wine
salt to taste
a pinch or two of cayenne pepper
Cut carrots into strips the same size and shape as the beans. Throw
it all together and bring to boil with lid on. simmer until things
start to become a little tender but not quite ready. Remove the
lid and blast it with full heat while stirring to reduce the liquid,
coat all vegetables, and caramelize the sauce. Once fully reduced,
coated, and caramelized, serve.
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