The first dish I remember cooking is a string bean side dish for our grammar school pre-Thanksgiving celebration. Students were split up into groups and sent to various nearby homes to prepare a contribution for our grade wide feast.
That recipe became known at our Thanksgiving table as "Lauren's green beans." The fact that I contributed a dish at all likely made those string beans "mine" at the tender age of eight or nine. After a month of blogging and reflecting on food, it's the evocation of memories such as this one that I am loving most about this space.
My CSA delivery included green, yellow and purple string beans, a gorgeous medley of color in the pan. The preparation below includes minimal ingredients. We enjoyed ours along side local grass fed rib-eyed steak and yummy garlic bread.
To my surprise, the purple beans turned green while cooking. Anyone know why this happens?
That recipe became known at our Thanksgiving table as "Lauren's green beans." The fact that I contributed a dish at all likely made those string beans "mine" at the tender age of eight or nine. After a month of blogging and reflecting on food, it's the evocation of memories such as this one that I am loving most about this space.
My CSA delivery included green, yellow and purple string beans, a gorgeous medley of color in the pan. The preparation below includes minimal ingredients. We enjoyed ours along side local grass fed rib-eyed steak and yummy garlic bread.
To my surprise, the purple beans turned green while cooking. Anyone know why this happens?
Ingredients
- 2- 3 cups fresh string beans of any color, ends trimmed
- 3 tablespoons butter
- 7-8 large basil leaves
- Fresh ground pepper
Directions
- Chiffonade the basil by stacking the leaves, rolling them into a pinwheel and thinly slicing into long strips. A photo demonstration on how to chiffonade herbs is located here.
- Add 1/2 inch of water to a large saute pan and bring to boil.
- Add the string beans to the pan, quickly steaming for 5-8 minutes depending on preference.
- Meanwhile, in a separate pan, melt the butter over low heat. Once liquefied, add basil and mix well. Let the basil cook in the butter until the string beans are steamed.
- Drain the beans, toss in the basil butter and a finish with a few cracks of black pepper.
About String Beans
Originally domesticated in Mesoamerica and part of the "three sisters" of Native American agriculture, string beans or common beans are a great source of folic acid. Typically green, there are also yellow and purple varieties as seen in this photo.
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