Garden Beans
Ingredients
Directions
Shell the beans from the pod.
Add a little water to the pot.
Cook until the beans are very tender and the juice has thickened.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh garden beans
- Provide the main body and tender texture of the dish.
The step that matters
Cook until the beans are very tender and the juice has thickened. Cooking long enough softens the bean cell walls fully, so the beans become tender. Stopping early leaves them firm and the liquid thin, while overcooking can make them mushy and split.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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