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Stewed Green Beans and Poblanos

Caramelizing the onions adds another layer of flavor in this recipe.

  • Servings: 12
Stewed Green Beans and Poblanos

Photography: Anna Williams

Source: Martha Stewart Living, November 2007


  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 medium onions. thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 pounds fresh green beans, trimmed
  • 3 poblano chiles, seeds and ribs removed, cut into 1/4-inch strips (3 cups)
  • 1 cup water
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground pepper


  1. Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.

  2. Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.

Reviews (3)

  • Mamajean 14 Nov, 2007

    The garlic in this recipe is not raw. It's cooked 22-27 minutes.

  • onesunshine 13 Nov, 2007

    Raw garlic upsets my stomach; however, if I roast or saute it first, it does not bother me. If I choose to roast or omit the garlic, does this affect the recipe negatively? Any suggestions would be appreciated.

  • marthaguy 11 Nov, 2007

    This recipe is delicious!

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