Green Beans Bolognese
These taste so good you could eat them as a first course--or they are a great side with grilled meat or poultry. From Lynne Rosetto Kasper.
- Ready In:
- 2 -3 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- 1 lb green beans, fresh, trimmed and halved crosswise
- 2 ounces mortadella, diced (don't get it sliced like coldcuts but rather cut in a slab)
- 1 cup chicken stock, unsalted, prefereably homemade (may substitute unsalted beef stock)
- 1⁄4 teaspoon ground cloves
- salt & fresh ground pepper
- Heat the oil in a large skillet over medium heat.
- Add the onions and saute over medium high heat till soft--about 4 minutes.
- Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
- Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
- Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
- Warm a serving bowl.
- When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
- Pour into the bowl and serve.
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These were the best green beans I have ever tasted, what a wonderful recipe!! Even my DH liked them and he is not a fan of Green Beans. I made this recipe as written, except shortened the cooking time to keep the beans crisper. Thanks so much for a great way to prepare an under-rated vegetable Kate! — Added Feb 9th: I forgot to add that I threw in some chunks of mozzarella cheese as well, that is why the photo looks like there is cheese in here LOL!!