Cooking green beans to death

[Anonymous]

I just tried green beans Greek style for the first time, and I love them! I previously thought I hated green beans, but it just turns out that I like them very well done. Handily, my texture sensitive toddler seems far less suspicious of them this way, too.

Before I burn myself out on this flavor combo, do you have any good recipes for green beans with all the fight cooked out of them?

[Anonymous]

Have you tried roasting them? Toss in a little olive oil with some really thinly sliced onion, salt and pepper, spread them out on a rimmed baking sheet and stick them in a hot oven (400-450? I haven't done it in a while). Cook until they're brown in spots. Sprinkle on a little balsamic vinegar after you put them in the serving dish.

[Anonymous]

I read somewhere they are the only veggie that is actually better for you when cooked to death. Nutrients more available when cooked to super softness..

[Anonymous]

Anonymous wrote:Have you tried roasting them? Toss in a little olive oil with some really thinly sliced onion, salt and pepper, spread them out on a rimmed baking sheet and stick them in a hot oven (400-450? I haven't done it in a while). Cook until they're brown in spots. Sprinkle on a little balsamic vinegar after you put them in the serving dish.

OP here. That was my previous go-to! It doesn't work with my CSA green beans. Nuts, huh?

[Anonymous]

Whats greek style? I boil now to death to get them soft enough that my kids will eat. Used to do them much more al dente or roast.

[Anonymous]

Anonymous wrote:Whats greek style? I boil now to death to get them soft enough that my kids will eat. Used to do them much more al dente or roast.

Soften an onion in olive oil, add a minced clove of garlic, a half t sugar, your preferred amount of cinnamon (I bloom mine in the oil, so it's maybe a 1/16th t? and salt to taste. Add diced tomatoes. Add trimmed green beans, simmer 45 minutes. Enjoy subtle sweetness and complexity.

I'm assuming there are other food traditions that prepare green beans in a similarly thorough fashion, which is what I want.

[Anonymous]

Southern style with salt pork/bacon? I can eat these all day long.

[Anonymous]

Anonymous wrote:Southern style with salt pork/bacon? I can eat these all day long.

Bacon + anything savory = I'm in. What's your method?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Southern style with salt pork/bacon? I can eat these all day long.

Bacon + anything savory = I'm in. What's your method?

Not that PP, but a Southerner. Get a bunch of green beans. Get a ham hock or a turkey neck or both from the butcher. Throw those in a big pot of water with plenty of salt. Throw the beans in. Boil for a long ass time. Pretty easy!

[Anonymous]

Are you talking about green fara beans or about green string beans?

[Anonymous]

Fava beans not fara beans

[Anonymous]

Omg OP i do these Greek style too, but in the crockpot. Delicious!!! I too have to second the ham hock.

[Anonymous]

Anonymous wrote:Are you talking about green fara beans or about green string beans?

Green string beans.

[Anonymous]

I like the Greek style too, but I actually prefer them slightly crunchy. I also add them to soups - chicken / vegetable, cut them into small pieces so they are not immediately recognizable as beans. Also add to pasta sauces, meatball sauces, all cut into 1/2-1/4 inch pieces.

[Anonymous]

Boil with a boullion cube.