Recipes

Long-Cooked Green Beans

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Long-Cooked Green Beans

Long-Cooked Green Beans

amanda

Equipment

  • - Kitchen Steamer: All-in-One Kitchen Steamer with Heat Protective Handle

  • - Wok: Nonstick Wok Set (2.5 Quart) by Foshan Tong & Bai (Blue Pan)

  • - Vegetable Steamer: 3 Tier Stainless Steel Vegetable Steamer

  • - Bamboo Salad Spoon: Green and Natural Bamboo Salad Spoon

  • - Silicone Ice Cube Tray: 10 Silicone Ice Cube Molds (Green)

  • - Oven Mitt: Kitchen Oven Glove

  • - Soup Ladle: Stainless Steel Soup Ladle Set (4 Count)

  • - Mandoline Slicer: Pro Chef Gravity Mandoline Slicer

  • - Pasta Bowls: 5-6 Pieces Colored Stainless Steel Pasta Boats (1 Cup)

  • - Dinner Plate Set: White Dinnerware Set of 4

Ingredients

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
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