Try them! Try them! And you may (like them).

Bored with plain old green beans? Put away the can opener and try these Mediterranean Braised Green Beans from Cook’s Illustrated. They have the flavor and texture of long-cooked beans in less than an hour's time.

I liked the flavor and the recipe was easy to follow, but something was missing. I'll add some meaty olives or crunchy nuts next time and see if it punches them up even more. Try them, you may like them. Here's the recipe I tested. You can find more in Cook's Illustrated magazine and online. Enjoy!

Mediterranean Braised Green Beans

Serves 4 to 6

Ingredients:

5 tablespoons extra-virgin olive oil

1 onion, chopped fine

4 garlic cloves, minced

Pinch cayenne pepper

1 ½ cups water

½ teaspoon baking soda

1 ½ pounds green beans, trimmed and cut into 2- to 3-inch lengths

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes, drained and chopped coarse with juice reserved

1 teaspoon salt

¼ teaspoon pepper

¼ cup chopped fresh parsley

1 to 2 teaspoons red wine vinegar

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans, and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until beans are tender and sauce is slightly thickened, 45 to 50 minutes. Stir in parsley and vinegar to taste. Drizzle with remaining 2 tablespoons olive oil and serve (Beans can be cool to room temperature before serving).