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.
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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