Servings: four as a side dish.
Green beans (especially larger ones) can take a while to cook, so sear them well.
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Adding the garlic along with the shallots & green beans to the very hot pan resulted in the garlic beginning to burn before the beans got to the "slightly browned and shriveled" stage as described in the recipe. Adding the balsamic vinegar/sugar mixture to the beans during the cooking stage resulted in sadly grey beans. But, they did taste great. I will probably tweak this recipe a little and try again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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