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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)

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.

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