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.
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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.
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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