Is anyone else tired of the green bean casserole? I sure am…so at family gatherings, I often make this updated version! It’s so quick and packed full of flavor. Not only is it a more mature version of a childhood favorite, but it’s also friendlier to your waistline! This recipe is really crisp and delicious on a cool day.

1 bag frozen whole string beans

1 Vidalia onion (thinly sliced)

3 cloves garlic (minced)

1 tablespoon honey

1 tablespoon apple cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon butter

Salt and pepper to taste

Parmesan cheese (optional)

In a skillet over low heat, add oil, butter, onions, and garlic. Sprinkle with a little salt and pepper before covering. Allow to caramelize, stirring occasionally – about 15-20 minutes.

Meanwhile, in a separate pan, add the string beans to boiling water for 5 minutes. Remove from the water and dump into an ice bath (just a bowl of ice and cold water…this will stop the cooking process and keep them a bright green color).

When the onions are done caramelizing, add the vinegar and honey. Add string beans. Stir so everything is coated in the onion mixture. Allow the beans to heat up again, 5 minutes on medium heat.

Serve with a sprinkle of parmesan cheese (optional).