No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Stewed Green Beans and Poblanos

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

  • servings: 12
Photography: Anna Williams

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, November 2007

advertisement

advertisement

Reviews (3)

  • 14 Nov, 2007

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

  • 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.

  • 11 Nov, 2007

    This recipe is delicious!