green beans with sauce in a white bowl
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Buttery green beans in a saffron yogurt sauce

Many recipes for green beans exhort you not to overcook them, lest you lose their lovely crunch and bright green color. It is true that a lightly cooked green bean is a delightsome thing and that a middlingly cooked green bean is generally less so. A number of delicious recipes from Paula Wolfert, however, have convinced me that cooking green beans for a long time is also a good idea. I suppose that green beans are like squid in this way. Cook them quickly or stew them forever; in between…

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