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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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. 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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