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)

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.

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Ingredient Spotlight

IN THIS RECIPE
Green Beans
IN THIS RECIPE
Red Onions
IN THIS RECIPE
White Wine Vinegar
FEATURED
Shishito Peppers

Reviews

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Reviews (2 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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What We're Cooking Now

Name: Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar
Yield: 6 servings
Cuisine: Italian
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)