More and more I find the taste of vegetable
like asparagus, carrot, parsnip, pumpkin etc, enhanced, or actually
concentrated, by dry baking.
Now I am having a steady harvest of runner and climbing beans and the same principle works well. The flavor of bean after dry baking is definitely sweeter than cooking with oil & a little water.
Simply bake at 180˚C until just turn soft, around 10-15 minutes depending on thickness of bean, season with salt and olive oil.
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