Slooow Country Green Beans ♥
Today's vegetable recipe: Fresh green beans cooked 'low and slow' for ten hours until the beans turn almost buttery (but not mushy). These beans win no beauty prize but in the talent department, they take home the crown. The trick is time -- six hours ten hours. I snapped the picture and tasted the beans after just six hours -- very good. But after ten? Delicious. The beans turn buttery -- but not mushy, they hold their structure. The flavor is rich and sweet with a character that's new to me in beans. A SOUTHERN? ITALIAN? TURKISH? SPECIALTY Five minutes of Google leads me to believe that slow-cooked beans are (1) a classic way to cook beans in the American South, especially when served, along with their 'pot liquor', with corn bread and (2) a classic Italian recipe, especially with tomatoes added and (3) famous in Turkey. To me, the irony is that the inspiring recipe comes from a cookbook about Midwestern food which calls them 'Indiana Green Beans'. My