Makes 6 to 8 servings↜
3 tablespoons extra virgin olive oil, divided use
2 tablespoons mustard seeds↜
1/3 cup red wine vinegar↜
1 tablespoon sugar↜
1 large red onion, thinly sliced↜
2 pounds fresh green beans, rinsed and trimmed↜
Salt and freshly ground black pepper, to taste
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add the mustard seeds and cook, stirring constantly, until they begin to “pop”
and are a shade darker, about 2 to 3 minutes (use a splatter screen over the
skillet to keep the seeds from popping out of the skillet). Transfer the seeds
and oil to a small bowl.
Combine the vinegar and sugar in a small saucepan and cook over
medium heat, stirring, until the sugar dissolves. Set aside to cool.
Heat the remaining oil in the skillet over medium-high heat. Add
the onions and stir until coated with oil. Cook for 5 minutes until the onions
just begin to soften and then reduce the heat to low and cook for an additional
15 to 20 minutes until the onions are soft and fragrant but still brightly
colored. Remove from the heat and stir in the vinegar mixture and the mustard
seed mixture.
Prepare a large bowl of ice water. Cook the beans in a large pot
of salted water until crisp-tender and bright green, about 4 to 5 minutes.
Drain beans in a colander and then plunge them into the ice water to halt the
cooking. Let sit for 2 minutes, then drain well.
Toss the beans with the onion mixture in a large bowl, season with
salt and pepper, and serve at room temperature or chill for at least 4 hours or
overnight.
