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Snap Beans


Green Beens are best in the heat of the summer:
July 1 - September 15
My two favorite Green Bean recipes are:

Green Bean Salad with Cherry Tomatoes and Dill

1 pound of fresh Green Beans, cleaned with stems removed.
a pint of fresh Cherry Tomatoes, washed and cut in half.
a small bunch of Dill, washed, dried, and finely chopped.
Vinegarette or Lemonette salad dressing.

Briefly blanch the Green Beans in boiling salt water, shock chill them in ice water, drain, and spin or blot dry. Place the beans, tomatoes, and dill in a salad bowl, and gently toss together. Add dressing, tossing all the while, until the salad glistens but doesn't drip. Season to taste and serve. 
For 4-6 people

and String Bean Bundles from Carlo Middione's The Food of Southern Italy

3/4 pound of Green Beans, cleaned and trimmed, cut to a uniform length
12 chive blades
2 large eggs, lightly beaten and seasoned
all purpose flour or corn flour
salt and pepper
1 cup of olive or peanut oil, for frying

Blanch the beans for a minute or two in boiling salt water, cool on a towel covered baking sheet (the towel helps dry them). After they've cooled, divide the bean into bundles of five and tie them with the chive blade, trimming away any excess chive. (This part of the recipe can be done a day in advance.)  
With a pair of tongs, dip the beans in the seasoned eggs, making sure the beans are completely covered, then shake away any excess egg and dredge them in the flour.
Heat the oil over medium heat to about 360 F. Place the bundles in the hot oil, one or two at a time, and fry until they've reached a uniformly golden color, being careful not to over cook them, as they've already been cooked once.Remove the bundles from the oil (I use a slotted spoon) and setting them to drain on a brown paper bag on a sheet or, as I do, on a cooling rack set over a cookie sheet. It's helpful to set the cookie sheet inside of a warm oven with the door open.
Serve these as soon as the last one is done, or, like my family, you can stand in the kitchen and eat them, while they're a little too hot :)