Green beans are a versatile ingredient for a number of recipes, both as a main dish and also as a side dish. It's so important to cook them to the correct point for each recipe. We choose the baby string beans when we're having the beans as an unadorned side dish; such beans should be cooked briefly just until bright green. For stewing, we choose the mature pods bulging with fully developed beans within. Then we cook the beans, most often in a tomato based sauce until the sauce is almost absorbed and beans are somewhat limp and full of the sauce's flavor.
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