That traditional holiday favorite, green bean casserole, was my initial inspiration for this side dish, but I decided to forego the murky mushroom soup and pale, limp canned string beans.
Remove your frozen beans from the bag, run through tepid water for a minute to defrost, and allow them to drain in a colander. Set aside. In a little EVOO, cook half of a diced onion until caramelized (brown and sweet). Deglaze (pour vinegar into the pan) the pan with about a 1/4 cup of balsamic vinegar and add 1 clove of finely chopped elephant garlic. To that mixture, add about 6 or 7 sliced baby portabella mushrooms and cook down. Season with fresh or dried italian seasoning. Salt and pepper to taste. Add the green beans and cook briefly to mix the flavors.
Be careful not to overcook these tiny little beans so that they will maintain their bright green color.
These beans are so tender that they only require minimal cooking.