When we picked up our CSA share this week, we were instructed to collect about a pound, at least, of green beans. We hadn’t finished the bag from the previous week, but we were not daunted! Because green beans, like corn, like zukes, eggplant and so many other lovely (and relatively cheap) veggies now abundant at your nearest farm stand and all of them can be gobbled up quite easily with the assistance of butter + salt.
Now is not only the hour of zucchini, it is sort of the hour of everything. It really doesn’t matter what else is going on; find time to go to a farmer’s market this weekend — either Cambridgeport, JP, Roslindale, Somerville’s Union Square, Waltham or the dozens in the not-so-distant burbs — and consume.
2) this morning Darry warmed up some toasted sesame oil in a pan. when the pan was really hot, she tossed in a couple handfuls of beans. fried ‘em. then, in a bowl and added sea salt. these beans are pictured above. there aren’t many left in the photo, because I was eating them like a fiend this morning for second breakfast. tasted like popcorn!
what else can we do with beans? i know there’s a way to freeze them too…. and we probably will if they keep piling up. suggestions?
Olive oil + garlic. I put them on low(ish) heat and let them cook for a long time with a lot of garlic so the taste really gets into them.
Thanks for the sesame oil suggestion, I think I have some of that around somewhere
Olive oil, kosher salt, garlic, saute, then after you take them off the heat, fresh lime juice and lime zest. Amazing yum!
We are bean fiends at our house. I like to blanch and shock ‘em. Dress ‘em with evoo, sea salt and pepper, lemon zest and eat at room temp. Veggie nicoise, do the same thing and add steamed,cooled new potatoes, nicoise olives, cherry tomatoes, cut in half, some herb, basil, tarragon, parsley, whatever you like pretty, yummy, the tomato acid makes a nice dressing with the evoo, but will discolor the beans if it sits around, which it won’t!
I tried a new bean recipe tonight. Heat up about 1 tablespoon peanut oil over med high heat. Add a few cloves of garlic, rough chopped. Sprinkle with salt to taste. Cook until garlic is slightly brown. Add pound of beans and turn them to coat with oil, etc. Add in 1/4 cup water and a little sugar (like 1/2 a teaspoon) and cook, stir about one minute. Cover and cook about 2-3 minutes until they are wilted but still crunchy. Uncover the skillet and raise heat to high and cook, stir often until liquid is gone. That little bit of sugar and the garilc does something pretty special.