Comments on: Green Beans Braised Three Hours

By: Ed Bruske

Ed Bruske — Sun, 26 Jul 2009 01:05:36 +0000

max, I had a reader recollect a very similar recipe from her Lebanese mother, green beans cooked a long time. The cinnamon and garlic make perfect sense, a slightly different twist. I’ll bet it’s excellent.

By: linkmaxbub

linkmaxbub — Sun, 26 Jul 2009 00:11:26 +0000

I do a Lebanese version of long cooked flat green beans with tomatoes. It’s very similar to your version, Ed, except it uses olive oil instead of bacon grease, ground cinnamon instead of fennel seed, and some chopped garlic gets thrown in with the onion at the beginning of the recipe. Finish it off at the end of the cooking with lashings of chopped parsley and dig in.

By: fastweedpuller

fastweedpuller — Thu, 16 Jul 2009 13:19:45 +0000

Hah! Will do, wifey-poo. But I am glad to hear the girl ate those beans!

By: The Wife

The Wife — Wed, 15 Jul 2009 16:16:40 +0000

Please check to see if you need to de-string the beans, especially if they are older, before cooking. The over dramatic daugher accused Ed of trying to choke her as she gagged on the strings at dinner last night. Hey, at least she ate tried the green beans!

By: fastweedpuller

fastweedpuller — Wed, 15 Jul 2009 12:11:58 +0000

That sounds like a good treatment for overgrown beans. You know that always happens: you try to keep on top of picking them, but alas!! In general I am averse to cooking things to death (collards and mustard greens being the exception) but this sounds good, Ed, even reading it over breakfast!