String Beans
Posted: Tue May 07, 2013 9:29 pm
My son recently bought a house in Philadelphia. Before he did we went down to have a look at it (it's in Fishtown in North Phila). While driving back we listened to "The Splendid Table" and were fascinated by a recipe for Greek String Beans -- which are slow-cooked with garlic, olive oil, and tomatoes -- I tried the recipe tonight.
http://www.splendidtable.org/recipes/gr ... reen-beans
The slow cooking produces very soft beans, which are a lot like what my Mom and Grandmother produced (Southern cooking) mostly using pressure cookers, when I was growing up. A more "modern" version, and very delicious, is the Tuscan version by Mario Bugialli
Cut up one or two red (purple) onions and fry in an iron skillet. "Blanch" about a pound of string beans for 10 min -- boil in water. They will not be tender. Put the blanched green beans on top of the onions. DO NOT STIR. Cover and cook for 15 minutes. Chop a couple of tablespoons of Italian Parsley, and a tablespoon or 2 of chives. Stir into beans, cook a while longer and serve. [EDIT] also stir in some red wine vinegar... recipe says 2 tablespoons![/EDIT]
Both of these are delicious but very different.
http://www.splendidtable.org/recipes/gr ... reen-beans
The slow cooking produces very soft beans, which are a lot like what my Mom and Grandmother produced (Southern cooking) mostly using pressure cookers, when I was growing up. A more "modern" version, and very delicious, is the Tuscan version by Mario Bugialli
Cut up one or two red (purple) onions and fry in an iron skillet. "Blanch" about a pound of string beans for 10 min -- boil in water. They will not be tender. Put the blanched green beans on top of the onions. DO NOT STIR. Cover and cook for 15 minutes. Chop a couple of tablespoons of Italian Parsley, and a tablespoon or 2 of chives. Stir into beans, cook a while longer and serve. [EDIT] also stir in some red wine vinegar... recipe says 2 tablespoons![/EDIT]
Both of these are delicious but very different.