A Hill of Beans
My garden is pumping out green beans by the bowlful.
I admit to having a hard time keeping up, and if I had more time I’d probably be canning some of the beans.
Still, I’m not complaining. Green beans are one of my favorite vegetables. And when they are ultrafresh, as they are straight out of my garden, I don’t mind eating them boiled or steamed plain with just salt and pepper.
With so many right now, though, it’s good to have a little variety.
I especially like green-bean salad with some onion, cherry-tomato halves and feta cheese, all coated in a tangy vinaigrette.
Beans really go well with vinegar, and I’ve found that a standard salad dressing just isn’t tart enough.
Plan on adding quite a bit more vinegar than usual. In fact, I just add vinegar till it tastes sufficiently tangy, then toss in just enough oil to lightly coat the beans.
A similar dish is the hot version, without the cheese. In other words, it’s just boiled beans tossed with sautéed onion and tomato (as in the photo above).
I still could use more variety. So if anyone has a great recipe for green beans out there, please share.
