Mediterranean braised green beans with potatoes and basil from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 69) by America's Test Kitchen Editors

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Notes about this recipe

  • macfadden on August 22, 2016

    I think the oven temperature in this recipe might be a misprint. I followed the instructions on temperature and how big to cut the vegetables exactly, and after the suggested baking time, the potatoes were barely past raw and the green beans were still quite firm. Maybe they meant 375 instead of 275 for the temperature. When the suggested time was up, I turned the oven up for about 10 minutes, and then got impatient and put the pot on the stove for about 15 minutes to finish cooking. Despite the half hour of extra cooking time, I was pleased with the final result and thought it was quite tasty.

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