![]() That meant that they weren't able to absorb the salt added at the end as well as if they had been simmered in the salt, but still tasty nonetheless. I didn't need to do the additional 45-60 minutes of cooking after that first 90 minutes. My beans cooked (exceptionally) fast - which is a first (I feel like they always need longer than what a bean recipe calls for). ![]() Then I added the recommended 2tbsps salt “to start.” It was so unbearably salty it burned my lips and I had to throw it all out. I usually use chicken broth diluted a little with water to increase the volume and add vegetables, protein, or anything else really! Add sliced garlic and reserved tomatoes to pan. Return pan to medium-high heat and cook green beans, shaking pan occasionally, until charred in spots, 4 to 5 minutes. I love this recipe! It's a great base and I usually add to it depending on what I have in the house. Turn chicken and cook on second side until chicken is cooked through, about 4 minutes more. I'm wondering whether this was a typo and whether it should say 2 teaspoons? Because this was way too much salt. This recipe was going well until the last section where it recommends adding at least 2 tbsp. It’s true comfort food for me during this pandemic. I’ve made it multiple times since then and I love it. But for some reason, during the 2.5 hours of cooking, the dish transformed into this amazing, brothy soup that is just so incredibly flavorful. I expected some watery substance with flavorless beans. When I first made it, I thought that there is no way that this will taste good. This recipe is like a magic potion to me. It tastes like chicken soup some how? Delishhhhh!īut I do agree with a few of the other reviews, didn't cook it as long, and put the salt in half way through, not right the end. I tried olive oil and I did not like it at all. Seriously, do not miss the aioli/mayo in the soup. I picked some rosemary from our garden, and bought some good quality mayo to mix with lemon juice and zest. To give the brothiness some color and wintery flavors, I chose a koginut squash to roast. I start cooking the beans around 3pm and by 7pm I've got a delicious, rich broth. My pragmatic self finally got to these patient beans again. ![]() Contrary to many here, I make the cook time longer to make sure those flavors set. This is one of my favorite recipes on the regular rotation.
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