LONG-COOKED GREEN BEANS

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Long-Cooked Green Beans image

Provided by Suzanne Tracht

Categories     Herb     Onion     Vegetable     Side     Christmas     Hanukkah     Thanksgiving     Green Bean     Fall     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 pounds green beans (preferably Blue Lake variety), trimmed
1 cup extra-virgin olive oil
1 medium Spanish onion, thinly sliced
4 garlic cloves, smashed and peeled
1 bay leaf
1 dried red chile pepper
4 cups chicken stock or low-sodium chicken broth
1/2 cup aged balsamic vinegar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • 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.
  • 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.

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