Is this green beans recipe good in your opinion?

[SEEING-TO-BELIEVE]

Long-Cooked Green Beans

Long-Cooked Green Beans

www.epicurious.com

if i want to cook longer how much water to add? i want to cook it for one hour at least.. and also reduce the liquid at the end

edit. i will use water because i don't have chicken stock. considering adding some msg as well

 

[Aunt Bea]

IMO the seasoned pot liquor is an important part of the dish.

I would toss in some new potato chunks after the first half hour and make it a one pot meal.

I wouldn’t add any additional liquid unless it was needed. Check the pot every half hour or so and add a little if you feel it is necessary.

 

[dragnlaw]

You will have to write out the recipe for many of us to view. Epicurious is a paid subscription that I don't subscribe to.

 

[SEEING-TO-BELIEVE]

is it only blocked for american users?

 

[medtran49]

is it only blocked for american users?

You will have to write out the recipe for many of us to view. Epicurious is a paid subscription that I don't subscribe to.

I can see it and I'm American. Epicurious is not a paid site here.

 

[GotGarlic]

I can see it and I'm American. Epicurious is not a paid site here.

I could see it briefly and then this came up:

 

[Marlingardener]

I could read the recipe, and I wouldn't make it. It sounds like the beans would be terribly soft, oily, and whatever taste they had left would be overcome by the other ingredients--balsamic vinegar, garlic, and a chili pepper, for heaven's sake!

 

[SEEING-TO-BELIEVE]

i like soft green beans
i won't use as much oil

 

[Badjak]

I could see the recipe as well.
If you like soft beans, then just make it and give us some feedback

 

[pepperhead212]

The only "long cooked beans" I make are the Chinese dry fried green beans (not the restaurant deep fried version), which get shriveled up, and chewy. I sometimes put beans in curries, just to use them up, but that's about the only thing I cook them in to where they get soft.

I didn't used to have to pay (and still won't) to see Epicurius, but the last time I clicked on a recipe, I had one of those screens come up that told me that I only had 3 free recipes left (or however they word it), so I haven't checked them out since! They didn't used to do that.

 

[taxlady]

You will have to write out the recipe for many of us to view. Epicurious is a paid subscription that I don't subscribe to.

I got a message about paying. I tried opening it in a private window, which doesn't save cookies. The site said that I had run out of free views.

How do they know if I have looked before? Or do they just tell everyone that they have run out of free views, if they aren't logged in? I did manage to see the recipe. I used FireFox's "reader view". For what it's worth, I wouldn't use that recipe. It doesn't sound awful, but it doesn't sound good to me.

 

[SEEING-TO-BELIEVE]

came out very nice

 

[taxlady]

I'm glad you enjoyed it. It looks very overcooked for my taste.

 

[dragnlaw]

taxy... your "private window" is a different computer with a different ip address? If not, they know it's you whether you change your name or not.

GG - that is the same message I get. I think I got same message from BHG as well. After viewing 3 recipes, they want you to subscribe.
I also cannot read a lot of stuff from newspapers, at all! They don't even give you freebee - eg. New York Times, unless I subscribe.

 

[Jusa]

We all have different tastes. My grandmother made a soft boiled green bean dish I liked with bacon and potatoes. Most vegetables I like crisp but green beans can be tough at times and are good cooked longer. Glad you liked it!

I got the same message about running out of free recipes...

 

[Sir_Loin_of_Beef]

It's not for me. Too much onion. I would have agita for 3 days. I bet that would be a good recipe for yard long (Chinese) green beans.

 

[Jusa]

It's not for me. Too much onion. I would have agita for 3 days. I bet that would be a good recipe for yard long (Chinese) green beans.

View attachment 65631

You could always just adjust the amount of onion. Do all onions affect you the same way? Maybe use a small amount of shallot instead?

 

[msmofet]

I could see it briefly and then this came up:

View attachment 64883

I’m not paying to see their recipes. IMO their recipes don’t really appeal to me. I can get plenty of better free recipe ideas on the internet.

 

[dragnlaw]

I’m not paying to see their recipes. IMO their recipes don’t really appeal to me. I can get plenty of better free recipe ideas on the internet.

great recipes on DC too!

 

[Sir_Loin_of_Beef]

Epicurious sounds like a skin disease.