Balsamic Green Beans

First, drizzle a bit of olive oil in the pan. Add your onions and saute until translucent and beginning to become brown. Add pressed garlic and trimmed green beans. Stir and allow to saute for a few minutes. This step adds a lot of flavor as the beans toast a bit. Season with salt and pepper.

Add the water and balsamic vinegar. Allow beans to cook until much of the water has evaporated and balsamic vinegar is thick and rich-looking. If the beans are not tender enough at this point, you can add a bit more water and continue to cook until they are as soft as you like them. We like them on the crisp side, so this cooking time is perfect.

Note: I placed the beans in an oven safe serving bowl and wrapped them and stored them in the refrigerator. I then reheated them, with our chicken, in the oven at 300ºF for about 20 minutes as I put the finishing touches on our salad and set the table.