String a bean along just for the fun of it

String a bean along just for the fun of it

String beans, be they either green or yellow, are just dripping all over the vines in the garden or the produce section in the grocery store these days. They are not to be ignored especially when in their sexy thin and fresh form. They are, of course, incredibly easy to cook. In the South they used to boil them to death (destroying most of the nutrients) with some bacon or salt pork, which made them absolutely delicious. We are more enlightened now about the vagaries of vitamins and cook them only until crisp/tender. We usually skip the bacon, but I must agree with my friends from the South that 'that there bacon jes do make beans taste sooo good.'

Times have changed. Long or short, thin or wide, rounded or flat, there are beans running all over the countryside--a variety for every taste. Some are chewier than others, some more delicate in taste but they have this in common; past their prime, beans get tough and fibrous.

Here are a few ways to use string beans without bacon or salt pork to grease the slide from mouth to stomach. The way we prefer eating them today is pleasingly crisp but yet tender. No matter how they are cooked it is best to trim away both the end of bean where it was attached to the vine and the pointed other end before heading for the heat.

Green Beans Braised with Tomatoes & Basil

There are many versions of this simple, fresh and flavorful side dish. Lightly braising the green beans cooks them to a pleasing texture--Italian style.

3 tablespoons olive oil
1 cup finely chopped white onion (or scallions)
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup packed fresh basil leaves
1/2 cup water

Heat oil in large skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Makes 6 servings.

Beans with Basil

Small round-pod yellow wax, Romano and Blue Lake beans feel that this dressing is a compliment. I think any other string bean might feel the same way.
1 pound fresh green beans, trimmed
1/3 cup chopped fresh basil leaves
1 tablespoon finely shredded lemon peel
1 tablespoon extra virgin olive oil
2 teaspoons minced or pressed garlic
Salt and pepper, to taste

Cook the beans, either whole or cut into bite size pieces, in boiling salted water until just tender but still a bit crisp (crisp-tender is the term). Drain and cool under cold water; drain again. Meanwhile, whisk together basil leaves, lemon peel, olive oil, garlic, salt and pepper, and use the mixture to dress the beans, either warm or cooled. Makes 4 servings.

Green Beans & Red Onions

This is an unusual preparation in that the onions are roasted until tender and caramelized before being tossed with the freshly cooked green beans. Sound good?

5 medium red onions
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt (regular salt can be used)
1/4 teaspoon back pepper
1/4 cup water
1 1/2 pounds green beans, trimmed and cut diagonally into 2-inch pieces

Put oven rack in middle position and preheat oven to 450 F. Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, and then quarter onions lengthwise. Put onions in baking pan and drizzle with oil and vinegar; toss to coat. Arrange onions with a cut side down, and then sprinkle with salt and pepper. Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl. While onions are roasting, cook beans in a large pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander and then add to onions and toss. Season with salt and pepper. Makes 8 servings.

Lemon-Sage Green Beans

This simple side dish has a delicate citrus and herb flavor. Fresh sage leaves are best but in a pinch try a pinch of dried, powdered sage.

1 1/2 pounds green beans, trimmed
1 lemon
3 tablespoons butter
1 tablespoon finely sliced fresh sage leaves (about 6 large leaves)

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Using vegetable peeler cut off lemon peel in strips. Slice strips very thinly. Melt butter in large skillet over medium-high heat. Add 1 1/2 tablespoons peel and sage; sauté until fragrant, about 2 minutes. Add beans; toss until heated through. Season with salt and pepper. Makes 4 servings.

Cumin-Orange Beans with Linguine

This unusual combination of orange, string beans, linguine and cherry tomatoes is a delicious meal in a dish.

1 pound fresh string beans
1 orange, rinsed
1/2 pound dried linguine
1 tablespoon olive oil
1 tablespoon cumin seed
1 clove garlic, peeled and pressed or minced
1 cup thinly sliced scallions
1 cup cherry tomatoes, rinsed and cut in half
1 cup vegetable or fat-skimmed chicken broth
Salt and pepper

Bring about 3 quarts of salted water to a boil. Meanwhile, trim ends and pull strings from beans; rinse. With a vegetable peeler, cut thin peel (colored part only) from orange. Cut enough of the peel into fine shreds to make 1 tablespoon. Cut orange into wedges. When water boils, add linguine and cook 6 minutes. Add beans and cook until pasta and beans are tender, 5 to 7 minutes. Drain and pour into a wide, shallow bowl. Meanwhile, in a frying pan over high heat, stir olive oil and cumin until seed is fragrant, about 1 minute. Add garlic, onions, and cherry tomatoes; stir until tomatoes are hot, about 2 minutes. Add broth and orange peel; bring a boil. Pour over noodles and beans, mix and season to taste with salt and pepper. Serve with orange wedges; ask guests to squeeze juice onto each portion. Makes 3 to 4 servings.

Beans be good!