Modern cooking may champion barely cooked, tender-crisp veggies, but the soft and luscious ones you find in many Southern kitchens, like these super-soft green beans, make a mouthwatering healthy side dish to classic Southern barbecue.
Ingreadient
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely diced
- 1 teaspoon kosher salt, divided
- 2 cloves garlic, sliced
- ¼ teaspoon crushed red pepper
- 1 cup unsalted chicken broth
- 1 pound green beans, trimmed
Direction
- Heat oil in a large saucepan over medium-high heat. Add onion and 1/2 teaspoon salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and crushed red pepper and cook, stirring, for 1 minute.
- Add broth and the remaining 1/2 teaspoon salt; bring to a simmer. Add green beans, cover and simmer, stirring occasionally, until very tender, about 20 minutes. With a slotted spoon, transfer the green beans to a serving dish.
- Bring the liquid remaining in the pan to a boil over high heat. Boil until reduced to 1/4 cup, about 5 minutes. Drizzle over the green beans.
