Usually by mid July my garden is bulging with green beans. This year, due to our sucky Ontario weather, I’ve had to buy green beans for most of July. Now, at last, I have bush as well as French green beans on the vines in abundance.
While I love to eat green beans that have been simply boiled and tossed with butter, salt and pepper, there are a lot of beans in this garden that are going to be ready pretty much all at once. I have a feeling I need to be ready with some alternate ways to serve them. Otherwise, Oliver may take me hostage and demand another vegetable as ransom. Well, no. That’s not truly likely but regardless, I think we’ll enjoy our crop more if I mix it up a bit with a few simple dress-ups:
• Gremolata: Toss hot green beans with enough extra virgin olive oil to coat lightly. Add finely chopped parsley and grated lemon zest, a dab of minced garlic and salt and pepper to taste.
• Lemon Pecorino: Toss hot or cool green beans with a little grated lemon zest, lemon juice, salt and coarsely cracked black pepper. Stir in a little minced garlic. Drizzle with extra virgin olive oil and add a handful of finely diced pecorino or asiago cheese. Toss before serving.
• Tonnato: Purée some canned tuna with equal parts mayonnaise and olive oil to make a soft paste. Add an anchovy fillet and a tablespoon of capers. Purée, adding lemon juice and pepper to taste. Toss with green beans or spoon over beans and serve on a platter.
• Soy ginger: whisk equal parts soy sauce and sesame oil until well combined. Stir in a little minced ginger. Toss with hot green beans. Season with lime juice, salt and pepper to taste. Serve sprinkled with sesame seeds if you like.
Do you have any yummy ways you like to serve green beans that you’d like to share?
Photo credit: Tracy Cox