Before I ever saw this recipe, I could never imagine treating fresh from the garden green beans this way. Aside from quickly blanching them until bright green, adding a plop of butter and sprinkling them with sea salt, I never did much else before putting them on the table. Then, last summer I came across this recipe that implored in the head note for readers to just try it at least once considering that the longer cooking time and high heat was against the current popular way of preparing fresh summer vegetables with as little interference to their natural state as possible. I dared to dive in. Continue reading →