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3 tbsp evoo
1 ½ medium onions, thinly sliced
3 garlic cloves, thinly sliced
3 lbs. fresh green beans, trimmed
3 poblano chiles, seeds and ribs removed, cut into ¼-inch strips (3 cups)
1 C water
1 tbsp coarse salt
1 tsp freshly ground pepper
1. Heat oil in a large sauté pan over medium-high heat. Add onions, and cook, stirring frequently, for 5 minutes. Reduce heat to medium, and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.
2. Add garlic, and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes.