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Long-Cooked Green Beans

['4 pounds green beans (preferably Blue Lake variety), trimmed', '1 cup extra-virgin olive oil', '1 medium Spanish onion, thinly sliced', '4 garlic cloves, smashed and peeled', '1 bay leaf', '1 dried red chile pepper', '4 cups chicken stock or low-sodium chicken broth', '1/2 cup aged balsamic vinegar', '1 tablespoon kosher salt', '2 teaspoons freshly ground black pepper']

Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside.
In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.

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