Green Beans Vinegar (Print Version)
# Ingredients:
01 -
About 1 lb. of trimmed green beans
02 -
1-2 cups of water, depending on pan size
03 -
3 tablespoons olive oil, split up
04 -
Half a cup of diced white onion
05 -
2 finely chopped garlic cloves
06 -
2 or 3 tablespoons of vinegar (red wine or balsamic), your call
07 -
1 to 1 1/4 teaspoons salt, add to taste
08 -
1/4 teaspoon black pepper, adjust as needed
# Instructions:
01 -
Fill the bottom of a large pan or skillet with just enough water to cover it, about 1/4 inch deep. Let the water hit a boil, then turn the heat down to medium-low. Toss in the green beans, cover the pan, and let them cook for 6-8 minutes, or until they’re bright green and tender. Take the beans out and drain them in a colander.
02 -
Pour 1 tablespoon of olive oil into the hot, empty pan over medium heat. Toss in the onions and stir them around for a couple of minutes. Add garlic and give it another 30 seconds to cook.
03 -
With the heat off, return the green beans to the pan. Pour the vinegar over them, along with the salt and pepper. Mix everything well and serve it up right away. Sprinkle more salt and pepper if it needs it.
# Notes:
01 -
Cut the green beans in advance and stash them in the fridge for up to 2-3 days.
02 -
Leftover beans stay fresh in a sealed container in the fridge for 3-5 days.
03 -
For freezing, lay them out in a single layer to freeze quickly before storing in a freezer-safe bag or container.
04 -
Want to skip cutting? Choose pre-trimmed beans at the store.
05 -
The good vinegars are often hidden on the top shelves at grocery stores.
06 -
Don’t overcook; watch them closely so they keep their firm bite.
07 -
Go for fresh garlic cloves instead of powdered garlic for the best taste.
08 -
Add some chili flakes if you like heat, or a fresh squeeze of lemon for a tangy twist before serving.