Green Beans in Tangy Caramelized Sauce

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Green Beans in Tangy Caramelized Sauce

 

1/2 lb. green beans

1 tbsp. soy margarine

1 or 2 cloves fresh garlic. minced

1/4 to 1/2 cup chopped onion

1/4 lb. carrot

some red pepper slices, optional

1/2 to 1 cup white wine

salt to taste

a pinch or two of cayenne pepper

 

Cut carrots into strips the same size and shape as the beans. Throw

it all together and bring to boil with lid on. Simmer until things

start to become a little tender but not quite ready. Remove the

lid and blast it with full heat while stirring to reduce the liquid,

coat all vegetables, and caramelize the sauce. Once fully reduced,

coated, and caramelized, serve.

 

 

 

 

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