Spicy Parmesan Green Beans

Start off by washing your green beans. Then you are going to want to top and tail the beans. Top and tail is just the fancy term for trimming off the ends of the green bean! Sometimes I like to be fancy!

After you have top and tailed the beans you want to cut them into 1 inch pieces and set them to the side.

Slice up the onion and dice into 1 to .5 inch pieces. Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes.

While the onions are cooking slice your lemon in half and reserve the juice of half the lemon – make sure there are no seeds in the lemon juice.

Add the green beans, garlic, salt, and pepper into the pan of onions, stir to combine and cook for 2 minutes.

Add the wine and continue cooking until the green beans are almost tender, about 5 to 8 minutes.

Add the red pepper flakes and continue cooking 4 to 5 minutes. At this point you can taste test and decide if you would like more or less red pepper flakes.

Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.