Mediterranean Braised Green Beans with Mint and Feta Cheese

Published September 1, 2012. From Cook's Illustrated.

Why this recipe works:

In order to quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them in baking soda and water, to partially dissolve the pectin in their cell walls and let water enter to soften their fibrous skins. We then add tomatoes to neutralize the soda and… read more

In order to quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them in baking soda and water, to partially dissolve the pectin in their cell walls and let water enter to soften their fibrous skins. We then add tomatoes to neutralize the soda and let them simmer gently in a low oven.

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Serves 4 to 6 as a side dish

A dollop of yogurt spooned over the beans adds nice tang. To make a light entrée, serve the beans with rice or crusty bread.

Ingredients

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