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Pickled green beans (Habichuelas al escabeche) from Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Joan Schwartz and Mary Urrutia Randelman

  • parsley
  • green beans
  • store-cupboard ingredients

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Notes about this recipe

  • Eat Your Books

    Marinate 1 hr.

  • clcorbi on May 22, 2017

    This is my first use of this cookbook--I had a pound of green beans languishing in the fridge, and I happened upon this recipe just in time to make it for dinner. We are generally not a fan of overcooked veggies, so although the author said to boil the green beans for 7-10 minutes, I felt this might be too long and boiled them for about 6 minutes. Well, the author is right and I'm wrong, and I think this salad definitely works better when the green beans are nice and soft and can really absorb the dressing. Next time I'll follow instructions! I decreased the amount of red wine vinegar in the dressing slightly, and the beans are still plenty tangy, so I think that was a good choice. Marinated for an hour these green beans were okay, but I'm having some for lunch today and they definitely improved overnight. They're quite potent, but I think they'd make a nice addition to some sort of grain bowl to give it some oomph. On their own, I'm not sure how many I'd want to eat at once.

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