cup chopped frozen onions
TBSP canola oil
can of green beans, drained
pepper to taste
Sauté onion bits in oil, adding small amounts of water
to keep from sticking or burning periodically.
Continue until onions are translucent and brown. (As
onions cook the sugars are changed and they become mild
and sweet) Add drained green beans and sauté until
hot. I do not add salt because canned vegetables tend
to have a lot of sodium already.