Ingredients:
2 -3 tablespoons extra virgin olive oil
1 onions, thinly sliced
1 lb green beans, fresh, trimmed and halved crosswise
2 ounces mortadella, diced ( don’t get it sliced like coldcuts but rather cut in a slab)
1 cup chicken stock, unsalted, prefereably homemade ( may substitute unsalted beef stock)
1/4 teaspoon ground cloves
salt & fresh ground pepper
Directions:
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.
Servings: 6-8
Time preparation: 45 min.
Time total: 45 min.