Green Beans & Pearl Onion with Red Wine Balsamic Sauce

Ingredients

• 1 lb CHRISTOPHER RANCH Pearl Onions or Boiling Onions
• 1 Tbsp EV Olive Oil
• Crushed Peppers
• 1/2 cube Chicken Bouillon (dissolve in 1/2 c. Water)
• 1/4 c. Red Wine (dry)
• 1/4 c. Balsamic Vinegar
• 1 tsp Brown Sugar
• 1 lb Fresh Green Beans
• (Optional: Mushroom)
• 1/2 c. Pomegranate seeds

Directions

1. Boil water in a pot, blanch onions. Drain, cool and peel. At this time, wash green beans & trim. In a large skillet, heat EV olive oil over medium-high.
2. Sautee onions & sprinkle crushed peppers. When they become brown, add chicken bouillon with water, red wine, balsamic vinegar and brown sugar.
3. Bring it to boil once, then reduce heat, cover and simmer.
4. When onions become tender, remove the cover, add green beans & mushrooms (optional).
5. Continue to cook for a few minutes - just until green onions become bright green.
6. Remove from heat, transfer to serving plate(s), sprinkle pomegranate seeds.