One of the sadder side effects of the American culinary renaissance
we’ve enjoyed over the last thirty or forty years, has been the chronic
under-cooking of green vegetables. Sure, there was a time when we cooked
everything too long, but now, if it’s not bright green and still crispy, it’s
considered ruined.
That’s why every once and a while you have to enjoy
something like these slow-cooked, southern-style green beans. These beans are
cooked forever in a bacon-spiked, aromatic broth, and when they’re finally
done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.
something like these slow-cooked, southern-style green beans. These beans are
cooked forever in a bacon-spiked, aromatic broth, and when they’re finally
done, you’re almost shocked at how good they are. It seems so wrong, yet tastes so right.
I think two hours is perfect, but if your beans are
fatter/thinner, you’ll have to adjust the time. What you’re looking for is
something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of
them. I hope you give these a try soon. Enjoy!
fatter/thinner, you’ll have to adjust the time. What you’re looking for is
something that literally melts in your mouth. Vibrant, quickly blanched green beans are many things, but “melt in your mouth” isn’t one of
them. I hope you give these a try soon. Enjoy!
1 sliced onion
3 cloves garlic, minced
1/4 cup tomato sauce
3 cups chicken broth
salt, pepper, and cayenne to taste
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