BEAN
Phaseolus vulgaris
Green beans provide us veggievores with vitamins A, B1, B2, calcium, and potassium. They are also very beneficial to the health of our soil because they pull nitrogen out of the air and fix it onto little nodules on the plants’ roots. Beans are indigenous to Central America as well as the Andean regions of South America. Beans store best in a perforated plastic bag in the veggie bin of your refrigerater and can last up to two weeks. They are one of our favorite veggies to munch on raw while working in the fields. They are also delicious chopped and added to a fresh salad!
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Green Bean Salad
From Farmer John’s Cookbook
1/4 cup coarsely chopped walnuts
1 lb green beans
1 tsp salt
1 1/2 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (about 1/2 cup)
Toast the walnuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. Be careful not to overcook. Immediately transfer the nuts to a dish to cool.
Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.
Transfer the beans to a colander in the sink and run cold water over them. Trim if neccessary (trimming beans after cooking preserves more of their nutrients).
Toss beans and walnuts in a large bowl and season with salt and pepper to taste.
In a seperate small bowl, whisk the lemon juice and olive oil until well combined. Pour the mixture over the beans and toss until well coated. Once served, sprinkle Parmesan on top.
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Garlicky String Beans
From Food to Live By
1 lb green or yellow beans, or a combination of both
Salt
1 tbsp olive oil
1 tbsp minced fresh garlic
1/2 red bell pepper sliced into thin strips (optional)
Freshly ground black pepper
Fill a large bowl of water with ice cubes and set aside.
Bring a large pot of water to a boil. Add the beans and 1 tsp of salt and cook until the beans are just crisp-tender, about 5 minutes. Immediately drain the beans in a colander, then plunge them into the bowl of ice water to stop the cooking. Drain the beans again in the colander.
Heat the olive oil in a large skillet over medium heat. Add the garlic and bell pepper, if using. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the drained beans and cook until heated through, about 2 more minutes. Season the beans with salt and pepper to taste and serve hot or at room temperature.
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Sesame Green Beans
CSA member Joelle Powell writes: “I want to share a super easy and yummy recipe that can be made with green, wax, or really any ‘long’ bean…I’m sure there is a proper name for this, but you’re smart people and get the idea!”
1 pound green beans (or bean of your choice)
2 tsp sesame seeds
1 T rice vinegar
1 T soy/aminos/tamari sauce
1 tsp sugar
1/2 tsp crushed red pepper
Heat 1 inch water to boiling in 2-quart saucepan. Add beans. Boil uncovered 5 minutes. Cover and boil 5 minutes longer or until crisp-tender.
While beans are cooking, heat sesame seeds in 6 inch skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Stir in remaining ingredients, heat through.
Drain beans. Pour sauce over beans, toss until evenly coated, and serve.
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