Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 1/2 medium yellow onions (peeled and sliced vertically)
  • 3 large cloves garlic (chopped)
  • 1 14-ounce can crushed tomatoes
  • 1 pound flat beans (trimmed and cut into 1 1/2-inch pieces)
  • 1 tablespoon aged balsamic vinegar
  • 2/3 cup halved green olives (about 10 olives, such as castelvetrano)
  • Salt and pepper
  • 2 tablespoons feta or goat cheese for serving (optional)

Instruction

  • Heat two tablespoons of the olive oil in a large non-stick skillet (for which you have a lid) over medium high heat. Once the oil is shimmering, add the onions and season generously with salt. Fry the onions until they are turning golden brown, about 4 to 6 minutes.
  • Turn the heat down to medium and add the garlic and canned tomatoes. Fill the empty tomato can halfway up with water and add it to the pan. Stir well, then add the flat beans to the pan. Cover and cook for 20 minutes, stirring occasionally.
  • Stir the balsamic vinegar into the sauce. Continue cooking, partially covered, for another 20 to 30 minutes, or until the beans are very tender and have lost their squeak.
  • Fold the olives into the mixture along with the remaining tablespoon of oil. Taste, and season with salt and freshly ground black pepper.
  • Rest the dish until it has cooled to room temperature. Serve with crusty baguette and goat cheese, if desired.