The old, dead, mollusk still has a huge amount to offer science, reports the Herald-Sun. Scientists believe it will provide valuable data on changing sea temperatures over the last half-millenniumâand maybe even some clues to longevity.
Method. 1. Soak the beans. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight. 2. Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them. 3. Add the rosemary, garlic, and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans.
SautÃ© the beans: Heat the oil in a large skillet over medium-high heat until shimmering. Add green beans and cook, stirring often, until the beans are bright and glossy, 5 to 7 minutes. Season the beans: Add the garlic and salt. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Steam the beans: Add the water and immediately cover. Cook covered until the beans are bright green and crisp-tender, 1 to 2 minutes. Serve: Add the red pepper flakes, if using, and serve immediately.