This recipes comes from Billy Allin, executive chef of Decatur’s Cakes & Ale.
Ingredients:
2 tablespoons extra-virgin olive oil 2 ounces pancetta or bacon, cut in 1/2-inch dice 1/2 cup diced onion 1 tablespoon minced garlic 1/4 cup granulated sugar 1/4 cup good-quality red wine vinegar 1 large tomato, peeled, seeded, and diced 1/4 teaspoon red pepper flakes 1/8 teaspoon dried oregano (preferably Greek) 1/4 cup water 1 pound green beans, trimmed and stringed if necessary, cut into 1 1/2-inch pieces Salt and pepper
Preparation:
Place a pot over medium heat and add olive oil. When oil is hot but not smoking, add onion and pancetta and saute until slightly golden. Add garlic, tomato, red pepper flakes, and oregano and stew for 2 minutes. Add sugar and vinegar; reduce liquid until slightly thickened. Add water, beans, 1 teaspoon of salt and a few grindings of black pepper. Cover the pot with the lid left barely ajar, lower heat slightly, and cook until beans are very tender, about 20 minutes.
Taste beans and adjust seasoning as desired. The liquid should be slightly viscous and come a quarter of the way up the beans. If more liquid is in the pot, remove lid, raise heat and cook for a few more minutes to reduce. Serve hot or room temperature. Or, serve cold: Remove beans from the pot, reserving the cooking liquid. Mix reserved liquid with a little more olive oil. Cover and chill separately. Just before serving, return liquid to room temperature, toss with beans, and season with a little more salt and pepper as desired.