crisp and well rendered, about 10 minutes.
Add the garlic and pepper flakes and cook, stirring, until
fragrant, about 30 seconds. Add the chicken stock and
scrape up any browned bits from the bottom of the pan.
Add the beans, 2 tablespoons of the vinegar, and the
sugar, reduce the heat to medium-low, cover, and cook,
stirring occasionally, until the beans are completely soft
and cooked through, about 1 hour; add water as
necessary if the pan begins to dry out and the beans start
to sizzle.
- Stir in the remaining 2 tablespoons vinegar, season to
taste with salt and pepper, and serve.