Quote:
Originally Posted by feldon30
At restaurants, there seems to be 2 choices. Boiled beans which are mushy. And practically raw beans. I like somewhere in between, with some bite to them, but not crunchy like a raw carrot. I think one of my favorite things about cooking at home is serving vegetables which are just slightly crunchy.
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I am in total agreement with you, Morgan. I like them al dente, which seems to be the stage that most restuarants cannot serve green or yellow beans. They either hold them on the steam table far too long or barely warm them through and through; essentially still raw.
I heat my cast iron skillet to medium-high, add a few strips of bacon, toss the beans in, add some fresh ground black pepper and cook them for about 7-8 minutes or until the beans wilt but aren't cooked into oblivion.
Once you taste them prepared like this, you'll never want them any other way. The Southerners may have lost the war but they sure beat the pants off us Yanks when it comes to cooking vegetables!
