My Great Grandmother’s Italian String Beans
Copywright Nourishment Connection 2012
- 3 lbs green beans washed and cleaned
- 6 tbsp high quality extra virgin olive oil
- ½ cup red wine vinegar
- 1 clove garlic grated
- 1½ tsp dried mint
- 1 tsp sea salt
Make the Marinade
Mix the olive oil, vinegar, grated garlic, and mint in a sealable jar.
Shake well and let sit for at least 8 hours, overnight is best.
Cook the Beans
Steam or boil the string beans until tender.
Drain well. Let dry. If I have excess water on them, I pat them dry with towels, or set them under a ceiling fan.
Once beans are room temperature and dry, add the marinade and salt. Mix well.
Let beans sit with marinade for a couple hours before serving. Mix and taste. Adjust seasoning to your taste. I often find I need a pinch more salt, but it depends on the beans and your taste.