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57 Recipes That Prove It's The Best Time Of Year To Cook

Bon Appétit Logo By Claire Saffitz of Bon Appétit | Slide 2 of 58: Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized. See recipe.

Slow-Cooked Green Beans with Harissa and Cumin

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized. See recipe.
© Photo by Chelsie Craig, food styling by Molly Baz

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