|
|
Article: Green beans herbs - a perfect pairing
- Article from:
- Southern Living
- Article date:
- August 1, 2001
- Author:
CopyrightCopyright Southern Progress Corporation Aug 2001. Provided by ProQuest LLC. (Hide copyright information)
|
New twists on an old favorite, snapped or whole
The green beans of my childhood were cooked long and slow with ham or bacon. Crisp was not a suitable adjective for these beans, nor was bright green an acceptable color. In fact, if the beans were not cooked to regulation army green, some of the more suspicious among us would avoid them entirely. In my universe, these sweet, smoky, soggy legumes defined snap beans.
As an adult, I had a life-altering experience. I was served crisp, green green beans, coated richly with butter and fresh dill. Such a prospect had never occurred to me (nor it seems, to anyone else in my family).
I've since discovered that green beans actually cook quickly and ...