Fast green beans with a light savory sauce.
Step 1: Chop Ingredients
~2lbs green beans, cleaned and halved
1 large onion, chopped
handful garlic, chopped
handful basil, chopped
Prep all vegetables as shown below.
Step 2: Stir-fry Onions and Beans
Add the onions to a large preheated, oiled pan on medium-high heat and stir until they begin to soften.
Add the green beans, black pepper, and a pinch of salt. Stir as necessary to prevent sticking.
Step 3: Add Seasonings
When the green beans are almost ready, stir in the garlic and a couple of teaspoos of balsamic vinegar. The earlier you add the garlic the more mellow its flavor will be; I like to get a solid garlic kick, so chose to add it quite near the end.
The balsamic should cook down a bit as the garlic cooks, leaving you with very little liquid.
Step 4: Garnish and Serve
Stir in the basil*, then adjust salt and pepper levels to taste and serve immediately. These beans are best eaten warm, but they store and reheat well. I'm making them for Thanksgiving, since they're quick (and prep is easily outsourced) and don't require the oven.
*Thai basil can take more cooking than Italian basil; i've used Thai here. If you're using Italian you REALLY want to stir the basil in at the last minute, preferably at the table.