Slow-Cooked String Beans The slow cooking time allows the electric combination of ingredients really to sink in. This is the kind of dish that tastes even better the next day. Makes 8 servings.
	Ingredients: 1 tablespoon olive oil 1 tablespoon Worcestershire sauce 1/2 cup minced shallots Sea salt and freshly ground black pepper 2 pounds string beans, cleaned and trimmed 1 red bell pepper, julienned 1/4 cup dry cooking sherry 1 teaspoon pure maple syrup 1/4 cup dry white wine 1/2 teaspoon hot sauce, optional 1 tablespoon balsamic vinegar
	Instructions: 1. In a heavy-duty saucepan over medium heat, heat the olive oil. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the string beans, sherry, wine, vinegar and Worcestershire. Sprinkle with salt and black pepper, cover and reduce to a low simmer. Cook approximately 1 hour, stirring every 20 minutes. Add 1/4 cup water if necessary. 2. Add the bell pepper and cook an additional 15 minutes, covered. Remove from the stovetop, and add the maple syrup and hot sauce, if desired. Season again with salt and black pepper before serving.

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