Spillin' the Beans!

The beans are coming in like gangbusters!  So far, since Saturday, I've picked 7lbs. of beans and if it hadn't rained so hard yesterday and if it weren't like a bog out there, I would have probably picked another 3-4lbs. today.  Hopefully, I can get out there in the morning.

If you can get to a farmer's market and get some nice slender beans, they are a great simple side dish.  BUT, they have to be haricots vert, the sweet, tender beans that you see in nice restaurants.  These are not the ones they served you in school or even the ones you get in the store.  These are skinny and not super long, maybe 2-4 inches.  The best way to fix them is to lightly saute them in a nonstick skillet with nothing!  That's right, I said NOTHING!  I guess that's not sautéing, is it, if you don't use any oil or fat?  It's more like charring them ever so slightly.  Heat your pan on medium to medium high heat, toss in your washed and dried green beans and shake 'em around until they have little slight char marks on the, but are still bright green.  If you're cooking yellow ones, they will turn a little green on the ends.

This makes an addictive snack.  Put a bowl on the table instead of chips, bread, crackers, any of that stuff that fills you up (and out!) and go to town.  Your family, will ask you "What the what?"  But they will  like it.  If you want to give them a teeny shake or grind of sea salt, ok, but please make sure it's good quality salt.  don't mess them up with cheap table salt.  Thank you.

Remember when picking any bean, you want to pick them while they're still smooth, before they start to bulge from the seeds inside.  They will usually be no bigger than an 1/8 of an inch.

They are also good sautéed with a little butter (French of course, in keeping with our theme) or olive oil, garlic, tomatoes, slivered almonds,  onion or any of the above.  Remember not to overcook them, so if you're adding onions, cook those first.  Really, I think they are good plain.  I haven't had any complaints yet!  I will make some in class this Saturday and let you know how it goes and I promise some pictures of my own beans soon.