Savory green beans from The New York Times Cookbook (1961) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on July 25, 2023

    A good, simple recipe that uses just one pan to cook the dish. If you don't want the beans detente, you will need to steam a little longer than the 15 minutes. To make it a meal, I added some diced salami after finishing the cooking step, along with the cheese.

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