Recipe for Hot Tangy Beans
Recipe 89 of 365
These come from the same inspiration that gave birth to the dilly spears. They’re just green beans, sautéed in olive oil, garlic, and red pepper flakes, and hit up with a shot of balsamic vinegar that cooks down and coats the beans with hot, tangy goodness.
I made 1/2 pound, thinking I’d be making enough for four to reheat for dinner with friends. I ate the entire pot in one sitting, as lunch.
TIME: 10 minutes
MAKES: (1 to) 4 servings
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
1 pinch red pepper flakes
1/2 pound green beans, rinsed and trimmed, cut into halves or thirds if longish
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
Heat a large skillet or wok over medium-high heat. When hot, add the olive oil, garlic, and pepper flakes, and stir for about ten seconds. Add the beans, season with salt and pepper, and cook for 3 minutes, stirring frequently. Add the vinegar, reduce heat to medium, and cook for another 2 to 3 minutes, or until the vinegar has reduced to a glaze. Serve immediately.