BBQ-Glazed Green Beans & Onion with Peanuts & Peppers

BBQ-Glazed Green Beans & Onion

with Peanuts & Peppers

15 MIN
$7.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. Here, a duo of green beans and onion get smoky-sweet flavor from a blend of Southern-style spices (like onion powder and paprika) and a rich barbecue glaze.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
BBQ-Glazed Green Beans & Onion with Peanuts & Peppers
Title
  • ¾ lb Green Beans
  • 1 Red Onion
  • ¼ cup Barbecue Sauce
  • 1 oz Butter
  • 3 Tbsps Roasted Peanuts
  • ½ oz Sweety Drop Peppers
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the green beans; cut off and discard any stem ends. Halve, peel, and thinly slice the onion. Roughly chop the peanuts.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and sliced onion. Season with salt, pepper, and the spice blend. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened. Turn off the heat. Add the butter, vinegar (carefully, as the liquid may splatter), and barbecue sauce. Stir until the butter is melted and the vegetables are coated. Serve the cooked vegetables topped with the chopped peanuts and peppers. Enjoy!

Tips from Home Chefs

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BBQ-Glazed Green Beans & Onion

1 Prepare the ingredients

Wash and dry the green beans; cut off and discard any stem ends. Halve, peel, and thinly slice the onion. Roughly chop the peanuts.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and sliced onion. Season with salt, pepper, and the spice blend. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened. Turn off the heat. Add the butter, vinegar (carefully, as the liquid may splatter), and barbecue sauce. Stir until the butter is melted and the vegetables are coated. Serve the cooked vegetables topped with the chopped peanuts and peppers. Enjoy!

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