The Single Ingredient That Makes Canned Green Beans Taste Expensive
The Single Ingredient That Makes Canned Green Beans Taste Expensive
Every well-stocked pantry should contain at least one can of green beans. They're nutritious, can be prepared in myriad ways from a sturdy, classic casserole to a gorgeous Israeli dish featuring cilantro, mint, cashews, and apricots, and — as any of us who have trimmed and snapped fresh green beans can attest — will save quite a bit of prep time. The only issue with canned green beans is that the taste can be, well, boring. Luckily, there's an easy fix that will make them come to life: a good simmer in broth or bouillon.
If you think about it, green beans aren't different from tomatoes in the sense that sometimes canned is preferable to fresh. Adding broth-enhanced beans to a casserole is going to deliver more nuance and depth of flavor than freshly-snapped beans and reduce the cooking time to boot. Both regular cut green beans as well as French-style haricot verts are available canned.
Source: Tasting Table
