These beans went perfect with the Asian-Glazed Grilled Pork Tenderloin. I think next time I will make more of the sauce, warm it in the microwave and stir into the beans after they are done grilling. The sauce is so flavorful.
1 TBS brown sugar
1 TBS sesame oil
1 TBS reduced-sodium soy sauce
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 pound fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
6 medium fresh mushrooms, quartered (I used a small box of mushrooms)
In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
Place half of the vegetables on a double thickness of heavy-duty foil (about 18 inch square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables to make a second packet.
Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape.
Makes 8 servings
Source: Taste of Home 2009 Healthy Cooking Annual Recipes