Long-Cooked Green Beans

Ingredients for Long-Cooked Green Beans

• 1.8kg green beans (preferably Blue Lake variety), trimmed

• 240ml extra-virgin olive oil

• 1 medium Spanish onion, thinly sliced

• 4 garlic cloves, smashed and peeled

• 1 bay leaf

• 1 dried red chilli pepper

• 950ml chicken stock or low-sodium chicken broth

• 120ml aged balsamic vinegar

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

How to make Long-Cooked Green Beans

Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside.

In large saucepan over moderately high heat, heat 120ml olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chilli pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 120ml olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chilli and bay leaf, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.