How do you cook green beans so they’re not stringy?

Boiling or braising is typically the best way to prevent green beans from becoming stringy as the cooking process is fast.

How long to soak green beans before cooking?

Some people prefer to soak green beans a few hours before cooking to speed up the process, but it’s not necessary!

Do you cut the ends of green beans before cooking?

You can if you want, but it’s not necessary as the stem ends are completely edible. Trimmed green beans are often simply more visually appealing!

What should I serve with balsamic braised green beans?

This recipe pairs wonderfully with a variety of main courses such as roasted turkey, whole chicken , shredded chicken , lamb chops , or air fryer salmon .

Balsamic Braised Green Beans

Description

Upgrade a classic side dish with this Mediterranean-inspired, sweet and savory balsamic braised green beans recipe in less than an hour!

Ingredients

Units Scale

1/3 cup light olive oil
1 teaspoon minced garlic
1 cup chopped onion
1 cup water
2 to 3 Tablespoons fresh orange juice
1 teaspoon maple syrup (optional)
1 cup whole black olives
1 cup water, divided
1 lb green beans, trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
3 Tablespoons balsamic vinegar
2 to 4 Tablespoons toasted pine nuts
2 Tablespoons fresh thyme
Fresh orange slices

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Instructions

In a large saucepan, heat the olive oil over medium-high heat.
Add the garlic and onion and cook until tender or 4 to 6 minutes.
Pour the orange juice and optional maple syrup into the pot. Cook an additional 1 to 2 minutes
Place the olives and water in the pot and cook for 5 minutes on medium-high heat until the olives begin to soften.
Add the green beans, kosher salt, black pepper, balsamic vinegar, and 1/2 cup more of purified water. Cover and reduce heat to medium until green beans are tender or about 18 to 22 minutes.
While the green beans are cooking, toast the pine nuts. Preheat the oven to 400F and place aluminum foil on a baking sheet. Place the nuts evenly on the prepared pan and toast in the oven for a few minutes or until golden brown (be careful not to burn). Set aside.
Once the beans are cooked, place them in a serving dish or keep in the pot.
If serving in a dish, add about 1/2 cup of the sauce from the pan and the olives.
Garnish with fresh thyme, orange slices, and toasted pine nuts before serving.
Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Estimated Nutrition per serving with the braised sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: side dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1
Calories: 143
Sugar: 4g
Sodium: 365.4 mg
Fat: 11g
Saturated Fat: 1.8g
Carbohydrates: 9g
Fiber: 2.5g
Protein: 1.6g
Cholesterol: 0mg