Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Stewed Green Beans and Poblanos 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 12 Caramelizing the onions adds another layer of flavor in this recipe. Ingredients 3 tablespoons extra-virgin olive oil 1 ½ medium onions. thinly sliced 3 garlic cloves, thinly sliced 3 pounds fresh green beans, trimmed 3 poblano chiles, seeds and ribs removed, cut into ¼-inch strips (3 cups) 1 cup water 1 tablespoon coarse salt 1 teaspoon freshly ground pepper Directions 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. 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. Print