Frankly, I’d rather sift flour into a small bowl, peel potatoes with a dull paring knife or winkle out pomegranate arils wearing a white T-shirt than sort through green beans.
Cooked just a bit longer — all the way through — a green bean can become its fullest self.
Of course, you could buy green beans, already stemmed, even washed and “ready to eat,” but they’ll have been slowly molding in their wet plastic bags, sitting on the grocery-store shelf.
Cooked just a bit longer — all the way through — a green bean can become its fullest self.
The resultant sauce was rich and deep, the same kind of magic that’s in a bowl of Scott’s braised green beans and potatoes.
Persons:
Scott
Locations:
Southern, —, There’s