Long-Cooked Green Beans
Tender green beans slowly simmered with Spanish onion, garlic, and chile in a flavorful mixture of chicken stock and aged balsamic vinegar. A luxurious way to prepare this classic vegetable side dish.
Ingredients
- •4 pounds green beans (preferably Blue Lake variety), trimmed
- •1 cup extra-virgin olive oil
- •1 medium Spanish onion, thinly sliced
- •4 cloves garlic cloves, smashed and peeled
- •1 leaf bay leaf
- •1 whole dried red chile pepper
- •4 cups chicken stock or low-sodium chicken broth
- •½ cup aged balsamic vinegar
- •1 tablespoon kosher salt
- •2 teaspoons freshly ground black pepper
Cooking Instructions
- 1.
Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside.
4 min
- 2.
In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.
35 min
