a lot of my safta's (grandmama's) food is what we like to call 'heavely cooked'.
briskets and sofrito chicken and beans and cholent and lentil soups are cooked forEVER to give them that softy texture and signature slow-cooked flavour.
if you're having trouble imagining it, think of a fresh, crisp, garden salad, and then think of its opposite. done.
although i enjoy fresh foods, there will forever be a place in my heart for those monochromatic, mushy meals.
me-thinks that this green bean recipe is a perfect mix of taste, texture, and colour. it's so simple to prepare, and it brings me right back in a way that no crudité could. i cook it for a little less time than safta does, so it's soft, but not entirely devoid of nutritional value.