The New York Times' 'Creamy, Spicy Tomato Beans' has gone viral. Here's why

The New York Times' " Creamy , Spicy Tomato Beans and Greens " recipe went viral last week .

The beans are tangy, but this is not just a flavor, like sour or bitter, but a whole-mouth phenomenon.

The answer to The Beans ’ allure, I submit to the committee, is tanginess.

In The Beans , the tomatoes are chopped and added before the simmer, do a similar little jig, singing through the cream.

Buy high-quality oil-packed varieties, such as Alessi , to avoid the dusty commercial flavor that haunts so many of us who ate these back in the '80s .