{"id":3971,"date":"2011-10-13T23:01:16","date_gmt":"2011-10-14T04:01:16","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=3971"},"modified":"2011-10-14T12:49:37","modified_gmt":"2011-10-14T17:49:37","slug":"long-cooked-green-beans","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/long-cooked-green-beans\/","title":{"rendered":"Long cooked green beans"},"content":{"rendered":"

There are lots of recipes out there for long cooked green beans – green beans that go against the current taste for crisp-tender, that are simmered for long enough to get tender and toothsome. Probably the first one I tried was Deborah Madison’s from Vegetarian Cooking For Everyone<\/a> – she has you layer onions, the beans, and diced tomatoes in a deep skillet, seasoned with whole cumin seeds – and I think I have added dill. This is the book that always makes me laugh when I read the cover because it says, “the 1,400<\/em> recipes in this book are the ones I like to cook”. C’mon, Deborah, you know that none of us really has 1,400 – they’re all just variantions on a far fewer number of riffs. There’s this one from Bon Appetit<\/em>, Turkish style<\/a>, served with yogurt, but it’s still the beans, onions, tomatoes, cooked slowly together. And I’m sure I read something in one of the cooking mags recently, a paean to long-cooked vegetables – Saveur<\/a>, maybe? Another Deb, Smitten Kitchen, has a good long cooked beans – Braised Romano Beans<\/a>–<\/p>\n

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smitten kitchen beans<\/p><\/div>\n

Now my beans looked nothing like Deb’s when they were raw – they were Romano beans, but I think they were the last of crop from my CSA farmer, and I think they might’ve been frosted. They had brown streaks, and some of them had to be tossed. I was trying really hard to get them into the pot and cooking – because I knew they’d look better cooked – before any of my eaters got home and saw them raw. I made them the totally standard way – onions in oil in the skillet, diced Roma tomatoes, the beans on top. Cover and cook. The only innovation was that rather than water or tomato juice, I poured in a good slug of apple cider. Which turned out to be genius – softened up those tough old beans and sweetened them, too. Not pretty, but they tasted good.<\/p>\n

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\"\"<\/a>Romano beans braised with tomatoes & cider<\/dt>\n<\/dl>\n<\/div>\n

The beans were part of a quite satisfying little dinner, actually. Maybe to soothe my hurt feelings because our AFS student wants to go live elsewhere, or maybe because my dad<\/a> was on the faculty of University of Pittsburgh’s medical school, and we had interns and residents around the house all the time when I was a kid, or maybe just because I really like my neighbor, who asked me to do this because she couldn’t, we now have a UW Hospital Family Medicine<\/a> resident living with us. Amanda, from Ecuador, will be with us for three weeks, and she arrived last night. So I made chicken breasts roasted with rosemary and garlic and olive oil, and rice cooked in homemade veggie broth with shredded greens, and the beans.<\/p>\n","protected":false},"excerpt":{"rendered":"

There are lots of recipes out there for long cooked green beans – green beans that go against the current taste for crisp-tender, that are simmered for long enough to get tender and toothsome. Probably the first one I tried was Deborah Madison’s from Vegetarian Cooking For Everyone – she has you layer onions, the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[59],"class_list":["post-3971","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=3971"}],"version-history":[{"count":12,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3971\/revisions"}],"predecessor-version":[{"id":3983,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/3971\/revisions\/3983"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=3971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=3971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=3971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}