It’s been the vogue for a while to barely cook green beans—just plunge in boiling salted water for a few minutes until crisp tender. And, especially if they are skinny, beans are good cooked like that, in a squeaky, vibrant-green sort of way. There’s something to be said, though, for cooking beans over very low heat in their own buttery juices until they’ve wilted into a sweet, rich, slightly caramelized heap. A comforting dish, especially now the evenings are drawing in.

Wilted Beans
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