Creamed green beans and onions

Time 35 minutes
Yields Serves 4
Creamed green beans and onions
(Perry C. Riddle / Los Angeles Times)

Add 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.


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


Melt 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.

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