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Recipe

Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar

Servings: 6

Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s quite a treat not to hear them squeaking with every bite, and their lovely flavor is more pronounced when cooked a bit longer. For best results, use fresh beans that are not too mature, good vinegar that is assertive but not harsh, and your best olive oil.

Ingredients

  • 1 lb. green beans, trimmed
  • 2 Tbs. finely chopped red onion
  • 4 tsp. white wine vinegar (truffle vinegar is nice here)
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • Flaky sea salt, for serving (optional)

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): .5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 3.5
  • Sodium (mg): 95
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 1

Preparation

  • Set a steamer basket in a large, wide pot with about 2 inches of water, and bring to a boil over medium heat. Add the green beans and cover. Steam until tender, about 15 minutes.
  • Use tongs to transfer the cooked beans to a shallow bowl, and add the onion. Sprinkle the vinegar on top, and toss well to coat. Drizzle with the oil, and season with 1/2 tsp. salt. Toss again, gently but thoroughly. Season to taste with salt. Serve warm or at room temperature, sprinkled with flaky sea salt, if you like.

Reviews

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Reviews

  • user-1051699 | 12/19/2017

    Deliciously different way to cook green beans. Not cooked to death, but not extraordinarily crispy either. Served the chopped onions and extra sea salt on the side. These we're a real hit with Thanksgiving dinner.

  • powens | 11/28/2017

    In my heart of hearts, if I'm not being trendy, this is the way green beans should be. Sweet and silky.

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