One of my favorite ways for them is to lightly steam, then sauté in a little coconut oil, until tender, adding a couple of spoonfuls of cilantro and peanut chutney. The flavors really play off each other nicely. We do them Greek style as well with tomato, which is H’s favorite. I have a southern prep I like that has tomatoes, brown sugar and bacon, but H thinks it’s too sweet.
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This is very good! I made it as part of our New Year’s Eve spread (also pictured is an achari spiced pimiento cheese and some naan).
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Green beans carbonara? Sure!
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That is a GREAT idea!!
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Latest version of fasolakia lathera, this time including some Roma style beans and the last of the yellow ones from the garden. I didn’t get nearly enough of the Roma style which I love, but there should be more on the way.
I love that we continue to enjoy it, room temp or hot, for many days.
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These are wonderful, superb! The recipe is in The Food Lab, Kenji Lopez-Alt.
Bacon-Braised Green Beans Recipe
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