Green Beans with Vinegar (Print Version)
# Ingredients:
01 -
1 lb. green beans, trimmed
02 -
1-2 cups water
03 -
3 Tbsp. olive oil, divided
04 -
½ cup white onion, finely diced
05 -
2 cloves garlic, finely minced
06 -
2-3 Tbsp. red wine vinegar or balsamic vinegar, to taste
07 -
1-1¼ tsp. salt, to taste
08 -
¼ tsp. black pepper, to taste
# Instructions:
01 -
Pour enough water into the bottom of a large saucepan or skillet so that it covers the bottom by ¼". Bring the water to a boil. Once boiling, reduce the heat to medium-low and add the green beans. Cover with a lid and cook for 6-8 minutes, or until bright green and tender. Remove the green beans from the skillet and drain in a colander.
02 -
Add 1 tablespoon of oil and onions to the dry skillet over medium heat. Sauté for 2-3 minutes. Add garlic and continue sautéing for an additional 30 seconds.
03 -
Turn off the heat and add the green beans, red wine vinegar, salt, and black pepper. Toss to combine and serve immediately with additional salt and black pepper, if desired.
# Notes:
01 -
Trim the green beans and store them in the refrigerator for up to 2 to 3 days for prep-ahead convenience.
02 -
Keep leftover green beans in an airtight container in the fridge for up to 3 to 5 days.
03 -
To freeze, place green beans in a freezer bag or container. For best results, flash freeze in a single layer first to prevent clumping.
04 -
Purchase pre-trimmed green beans to save preparation time.
05 -
Higher quality vinegars are typically found on upper shelves at grocery stores.
06 -
Monitor cooking time carefully to maintain optimal texture.
07 -
Use freshly minced garlic cloves rather than garlic powder for superior flavor.
08 -
Consider adding red pepper flakes for heat or fresh lemon juice before serving for brightness.