Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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)

Nutritional Information

  • 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


  • 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.


Rate or Review

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.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.