Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Stewed Green Beans and Poblanos 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print