Pole beans, or broad beans, are slightly flat, hardy green beans; be sure to remove the strings from both sides before cooking. They benefit from being cooked at least 2 hours in advance and then allowed to mellow in their cooking liquid.
Plus: More Vegetable Recipes and Tips
2 quarts Smoky Pork Stock
3 pounds pole beans or large green beans, strings removed
Salt and freshly ground pepper
How to Make It
In a large saucepan, bring the Smoky Pork Stock to a boil. Add the beans, pushing them down into the stock, and return to a boil. Cover and simmer until tender, 30 to 45 minutes for true pole beans. Drain the beans and season with salt and pepper. Serve hot
The beans can be cooked 1 day ahead and reheated in the stock before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.