Long-Cooked Vegetables Recipe (2024)

I think I'll try this. It goes quite well with my new system, developed since I got old, of putting food on a burner or in the oven and then falling asleep (accidentally) until the vegetable or meat is dead. Maybe a planned death would work better, with attention paid to the amount of water, seasonings and heat level.

Some years ago I discovered the Turkish delight, vegetables cooked "zeytinaglu" - a technique of very long cooking in a lot of olive oil (and aromatics and tomato). I do it with green beans; I don't use the giant amount of olive oil that is recommended, but I do the very long cooking, and it is divine.

It seemed perfectly clear to me. She expects about 2 pounds after trimming. Take a look at the recipe. 2 3/4 lbs broccoli, before trimming. 2 1/4 lbs fennel, etc.

What does this technique do to the nutritional value of the vegetables?

I grew up with vegetables like this - and my mom wasn't a very good cook. No need to obsess about exact proportions. Leave out the anchovies or garlic or basil; add thyme or oregano or rosemary. Cook it low and slow, and it's nearly impossible to get it wrong. The result is always great (unless you burn it: see 'LOW and slow'). You can even cook it partway one evening and then finish it the next day, if you can't find 90-120 minutes on a weeknight before eating.

My mother used the long-cooking technique--minus the herbs, anchovies and cheese--specifically for green beans in a big hammered aluminum pot that had belonged to my grandmother.
She started by frying a bit of bacon or salt pork, then adding the beans, water, whole garlic cloves, and a halved potato or two. The long-cooked green beans and potatoes together were a match made in heaven.

Jeanne Parsley, this site and its notes section is for readers to offer their tips and ideas. I doubt anyone on this site needs comments such as these from yet one more member of the food police. By the way, this is exactly the sort of cooking you will find on the Greek island of Ikaria, one of the Blue Zone locations where the majority of the residents live healthy lives into their 90s and 100s.

I made this directly after reading the article as I had everything I needed in my fridge and pantry. It was delicious. I had a pound of green beans, so I halved the recipe - I had to shorted the cooking times by about a third and substituted anchovy paste as that's what I had and it was perfect.

I want to know the answer to this question too; I have always heard that the nutrients would all 'cook out.'

Could you use a slow cooker for this instead of on top of the range?

Sounds wonderful but what ahppens to the nutrients? My grandmother died young (31) of pellagra, in the deep south where cooking vegetables for hours was standard preparation.

I'm not sure the nutritional information is correct. Using the same app, and choosing Romano beans as the vegetable, I got 263 Calories / Serving (based on 4 servings.)

Prepared this last evening with what I had: green beans, scallions, and cilantro (in lieu of basil). Added fish sauce instead of anchovies. Squeezed lemon over the finished dish. Great technique, very adaptable to what I had on-hand.

Long cooking is the best method for cooking raw string beans left over from Thanksgiving. With buttered and steamed brown rice, this is a virtuous and re-orienting post-feast meal.

I am sad to say this is a recipe that I won’t make again. I followed the recipe exactly and while the final texture of the dish is as described, the flavors did not resonate with me. I do love her recipes and this is the first I have not.

I have tried this twice, second time doubling anchovies, basil and garlic and both times it came out as basically steamed vegetable mush- can barely taste any of the good flavors and spent a lot of $ on all these vegetables. Won’t be making it again but any ideas for making the leftovers better (I made 2 batches to freeZe one), aside from adding a lot of cheese and lemon and salt? I’m sorry to say this about a Samin Nosrat recipe, please help me redeem it.

I’m not a broccoli lover but had some in the fridge which needed to be dealt with.Cooked it this way, no changes to recipe, and it was the most delicious broccoli I ever had.Will cook it this way more often!!!Thanks for idean I always cook my leeks this way, anchovies and all!

people liked this, though it didn't get the rave reviews I was hoping for. Neverthless, I enjoyed the slow process and transformation. Will make again. Great recipe for cleaning out one's fridge.

Careful with the red pepper flakes! Tastes like Pop would’ve made.

I am in love. I adore green beans cooked to death and this recipe does not disappoint. I made it with yellow wax beans, because that’s what I had on hand. I used chicken stock instead of the water. So so so divine.

This was *amazing.* Very tasty, very tender, very easy. Trying it with a veg. other than Romano beans next.

I finally snagged a haul of romano beans at the farmer's market. I would happily eat this every day that it is in season -- it is my favorite dish, hands down, and I see no need to change or improve it. I don't love the other variations quite as much, though they are still good. I have made the celery with a few russet potatoes thrown in and it is a yummy side with roast chicken or meat -- in this case I leave out the cheese and anchovy.

I ended cooking the Romano beans longer than two hours! Next time I'm going to double the recipe, they were so delicious.

Yeah, this was pretty good. You just have to make sure to start it long before you're hungry! Certainly it's a low-maintenance preparation, and with the garlic, red pepper, lemon, and Parmesan, it was quite tasty.

This is a wonderful Covid-19/WFH dish. Excellent with frozen green beans. Sub tomato paste for anchovies but do not skip the basil - dried herbs work just fine.

I discovered that "heat as low as possible" was too low, and I had to increase the heat on my electric stove from "Lo" to "3." Otherwise, the string beans I cooked were fantastic, with a grating of Romano on top.

A good use use for the hefty Romano and green beans that should have been picked while I was out of town.