12 sm Pearl Onions, peeled
1 lb Green beans
1/4 ts Salt
2 tb Olive oil
1    Clove garlic, chopped
1/2 ts Salt
1/8 ts Pepper

1. Put onions in a small amount of boiling salted water in a saucepan.
Cover and cook 15 minutes, or until onions are tender. When finished,
drain. 2. Meanwhile, wash fresh green beans, break off ends, and cut
lengthwise into fine strips. Bring a small amount of water to boiling in
saucepan, add 1/4 teaspoon salt and the prepared beans. Cover and cook 10
to 15 minutes, or until the beans are tender. Drain 3. Heat oil and garlic
in a skillet until garlic is slightly browned. Add green beans and onions,
season with salt and pepper, and cook 5 minutes util thoroughly heated.
Stirring occasionally. 4. For vairiations, consider a small can of Italian,
peeled Tomatoes or Tomatoes with/Jalepenos for a stightly Mexican flavor.
While this recipe calls for fresh green beans, I have had good results with
a 10 oz package of frozen, french cut, green beans. (I think the canned
variety would not be suitable for this recipe, but who knows until youve
tried it!)