0 (0)

Sides, Vegetables, Vegetarian

Creamed green beans and onions

Creamed green beans and onions
Perry C. Riddle / Los Angeles Times

Walk a supermarket's frozen-foods aisle, and a seemingly endless array of dining options beckons from behind the frosty glass. Frozen pizzas, blintzes, calzoni and veggies make for quick, easy meals. Frozen berries, peach cobblers and fruit pies bring summer's bounty ... Read more

Total time: 35 minutes | Serves 4
  • 1 (14-ounce) package frozen green beans
  • Salt
  • 1 cup water
  • Milk
  • 8 pearl onions
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Pepper

Step 1Add the green beans to boiling, salted water and cook until tender, 6 to 8 minutes. Drain the beans, reserving the liquid. Add milk to the liquid to make 1 1/4 cups. Set the liquid aside.

Step 2Cook the onions in boiling salted water until they're tender, 20 minutes. Drain.

Step 3Melt the butter, add the flour and stir until smooth. Add the reserved green bean liquid. Cook until the sauce has thickened, stirring occasionally, 1 to 2 minutes. Season with salt and pepper to taste. Stir in the green beans and onions.


Persian greens frittata (kuku sabzi)
Persian greens frittata (kuku sabzi)

Carne Asada
Carne Asada

Molasses cookies
Molasses cookies

Simplest fried artichokes
Simplest fried artichokes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Crispy mushroom dressing with apple and sage
Braised chicken and sausage with green olives
Crespelles with prosciutto and zucchini
Celeriac and potato gratin