Ingredients

Makes 6 servings

　　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

　　

Step 1

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.

　　

Step 2

In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.