All in Vegetable Side

Slow Cooked Beans

I've tried recipes from the food sections of many newspapers over the years, and sadly I've been disappointed more often than not.  But the New York Times is a newspaper that rarely disappoints.  Their recipes are interesting, creative, and most importantly, delicious.  Last August, I read a NYT article by Samin Nosrat, who first learned about the process of slow cooking vegetables while working as an apprentice at a restaurant outside of Florence.  I was intrigued by her slow cooked beans recipe for a number of reasons.  First because I tend to just barely cook through my vegetables, so the idea of cooking a pot of vegetables for hours was entirely new to me. And second because the only green beans I ever ate as a child came from the frozen food section, which may explain why I don't serve them for dinner very often.  Read more.