For this balsamic green beans recipe fresh green beans are key!
Caramelized onions and pancetta brings out the rich, tangy taste of the balsamic vinegar.
I wanted to perfect my mom’s green bean recipe, but I cannot so I have this balsamic green beans recipe instead. I don’t think there is a special ingredient in my mom’s recipe, but for whatever reason, I cannot duplicate it. For all our family events, my mom makes her Greek-style green beans. This recipe consists of green beans, tomatoes, onions, and garlic, but the combination is magical when it comes out of her kitchen. I suppose it is the touch she brings to the dish that makes it something impossible to recreate. Aside from that, I find that when food is prepared by others, it tastes infinitely better.
How To Start Balsamic Green Beans
I know green bean casserole is all the rage this time of year, but I’ll reluctantly admit that I am not a fan. The only thing I really like about green bean casserole is the onion topping. I took the idea of topping green beans with onions and ran with it. This recipe starts with fresh green beans, as I try to use fresh vegetables whenever possible. Beans do not take long to cook, and once they have finished with their time in the boiling water, be sure to plunge them or rinse them in very cold water. This stops the cooking process and will give you the vibrant color and crisp taste.
Serving Up Balsamic Green Beans
Caramelizing onions sounds like it could be an intimidating process, but nothing could be farther from the truth. To caramelize onions, allow sliced onions to cook in oil on a medium-hot stove. Give them a stir every once in a while, but the onions will largely do all the work. Keep cooking them until they are soft and caramel in color. For this recipe, I hit the cooked onions with rosemary, pancetta and then a bit of balsamic vinegar. Cover your balsamic green beans with this beautiful and fragrant mixture then serve them up. Keep your green bean casserole if you must, but add this fresh and sophisticated side to your table as well, people will love it!
- 2 lbs fresh green beans
- 1 tablespoon olive oil
- 2 whole onions, thinly sliced
- 2 teaspoons chopped fresh rosemary
- 2 ounces chopped pancetta
- 2 tablespoons balsamic vinegar
Trim the green beans. Place green beans in a large saucepan filled with water. Bring beans to a boil and cook for 4 minutes, remove from heat and either plunge beans in cold water or place in a colander and run very cold water over beans for a minute or two.
While green beans are cooking, prepare onions.
Heat oil in a large skillet. Place sliced onions in skillet and cook over medium heat, stirring often. Continue to cook until the onions soften and turn caramel in color. Sprinkle fresh rosemary over onions and add pancetta. Cook another 2 minutes and stir in vinegar. Cook another minute or two or just until vinegar has been absorbed. Toss the beans and the onion mixture; serve.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g