Green beans are great for stocking in the fridge because they don’t go bad easily. Plus, they’re very quick to cook. Just a quick saute and you’re done. Aside from the usual Filipino-style Ginisang Bitsuelas where green beans are sauteed with pork and shrimp paste, I also like giving green beans a quick saute in olive oil and garlic, with a dash of balsamic vinegar for a pseudo-Mediterranean feel. I tried green beans marinated in balsamic vinegar before at some Greek restaurant and I really enjoyed it, hence this attempt.
This is a pretty easy dish to cook. I simply start off by washing the green beans, draining them, then pinching the ends off. Then, I pull the threads from the side. I snap them into shorter 2 to 3-inch pieces, pulling out additional stray threads if there are some left.
Continue reading








