Published November 1, 2003.
Could we skip the traditional multipot method and cook the beans and sauce together?
The usual rigmarole for cooking green beans-boiling, shocking in ice water, drying with paper towels, and, finally, reheating in a separately made sauce-simply takes too long and dirties too many dishes.
A streamlined technique that would yield tender beans and a flavorful sauce worthy of a holiday spread and yet speedy enough for a last-minute supper.
Build the sauce in the pan first, then add the beans and some chicken broth for flavor (instead of plain water). Cover the skillet and cook until the beans are almost tender, then remove the lid to thicken the sauce and monitor the progress of the green beans.
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