Long-Cooked Green Beans

Ingredients

• 4 pounds green beans (preferably Blue Lake variety)
• trimmed
• 1 cup extra-virgin olive oil
• 1 medium Spanish onion
• thinly sliced
• 4 garlic cloves
• smashed and peeled
• 1 bay leaf
• 1 dried red chile pepper
• 4 cups chicken stock or low-sodium chicken broth
• 1/2 cup aged balsamic vinegar
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

1. 1

   Bring large pot salted water to boil.

2. 2

   Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes.

3. 3

   Drain and set aside.

4. 4

   In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking.

5. 5

   Add onions, garlic, bay leaf, and chile pepper.

6. 6

   Sauté, stirring occasionally, just until soft, about 4 to 5 minutes.

7. 7

   Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil.

8. 8

   Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes.

9. 9

   Strain, remove chile and bay leaf, and serve immediately.