Green Beans with Vinegar Recipe
User Reviews
5
Green Beans with Vinegar Recipe
Description
Green Beans with Vinegar starts by steaming trimmed green beans with a small water amount until bright green and tender but not mushy. Separately, diced onions and minced garlic are sautéed briefly in olive oil to mellow their sharpness. The cooked green beans are then mixed with the onion and garlic, red wine vinegar, salt, and pepper, and tossed to coat evenly.
The quick cooking preserves the snap of the beans while introducing aromatic notes from the onion and garlic. The vinegar adds a sharp, acidic contrast that enhances the natural green bean flavor. This dish pairs well with hearty mains and can be served warm or at room temperature.
For convenience, green beans can be trimmed ahead and kept chilled. Using quality vinegars and fresh garlic maximizes flavor. Additional seasoning like red pepper flakes or lemon juice can be added for a spicy or bright twist. Storage in airtight containers keeps leftovers fresh for several days, and gentle reheating or sautéing with butter revives texture when served later.
Ingredients
- 1 lb. green beans trimmed
- 1-2 cups water
- 3 Tbsp. olive oil divided
- ½ cup white onion finely diced
- 2 cloves garlic finely minced
- 2-3 Tbsp. red wine vinegar or balsamic vinegar, to taste
- 1-1¼ tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Cook the Green Beans: 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.
- Sauté the Onion and Garlic: 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.
- Add the Green Beans: 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
- Trim green beans in advance and store in the refrigerator for up to 3 days to save preparation time.
- Store leftover green beans refrigerated in airtight containers for 3 to 5 days; they can also be frozen after flash freezing.
- Reheat gently in a skillet over medium heat with additional butter or oil as needed to maintain texture.
- For stronger flavor, use minced fresh garlic instead of powder and select quality vinegar placed on higher grocery shelves.
- To add heat, sprinkle red pepper flakes or a squeeze of fresh lemon just before serving.
- Avoid overcooking the beans to preserve their bright color and crisp-tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 609mg | 25% |
| Potassium | 282mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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