Warm Green Bean Stew with Honey–Vinegar Glaze

Bring a pot of well-salted water to a rolling boil. Add the green beans and cook for about 10 minutes, until tender yet still vibrant. Drain thoroughly and keep warm.

While the beans cook, whisk the honey and vinegar in a small bowl until fully dissolved and glossy.

Heat the olive oil in a skillet over medium heat. Add the diced cold cuts and sauté until lightly browned and aromatic. Remove from the heat to prevent overcooking.

In a large bowl, gently combine the warm green beans, chopped tomatoes, and sautéed cold cuts. Season with salt and freshly ground black pepper.

Drizzle the honey–vinegar mixture over the stew and toss carefully to coat all ingredients evenly without breaking the beans.

Transfer to a serving dish, sprinkle generously with grated Parmesan cheese, and serve warm.