Pole beans with tomatoes and benne from Heritage by Sean Brock

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Notes about this recipe

  • Avocet on August 27, 2018

    This was a disappointing failure. The long cooking of cut up beans in the large amount of stock rendered them tasteless. Slow roasting heirloom tomatoes (used black and pink Brandywines) resulted in a very small amount of roasted tomato at the end. I think Roma tomatoes would provide a better yield. The sesame seeds are a nice touch.

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