Ingredients
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2 -3 tablespoons extra virgin olive oil
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1 onion, thinly sliced
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1 lb green beans, fresh, trimmed and halved crosswise
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2 ounces mortadella, diced (don't get it sliced like coldcuts but rather cut in a slab)
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1 cup chicken stock, unsalted, prefereably homemade (may substitute unsalted beef stock)
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1/4 teaspoon ground cloves
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salt & fresh ground pepper
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the onions and saute over medium high heat till soft--about 4 minutes.
- Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
- Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
- Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
- Warm a serving bowl.
- When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
- Pour into the bowl and serve.