The Culinary Connoisseur
Lean and Green
01
Nov
Nov
Green beans
go by many different aliases. They are
referred as French beans, snap beans or squeaky beans in some southern parts of
the United States. Similar varieties
include the yard-long bean; a very long cousin.
There are over 130 varieties of green bean.
go by many different aliases. They are
referred as French beans, snap beans or squeaky beans in some southern parts of
the United States. Similar varieties
include the yard-long bean; a very long cousin.
There are over 130 varieties of green bean.
While green
beans are commonly referred to as string beans most varieties no longer
actually have the fibrous “string” that runs down the length of the older
species. In 1894 the first “stringless” bean was cultivated in New
York, leading to lots of time saved for string bean lovers.
beans are commonly referred to as string beans most varieties no longer
actually have the fibrous “string” that runs down the length of the older
species. In 1894 the first “stringless” bean was cultivated in New
York, leading to lots of time saved for string bean lovers.
Haricots
verts are French
green beans that are very thin and very tender. If your recipe specifies haricot
verts and you are unable to find them, substitute with the thinnest green
beans you can find.
verts are French
green beans that are very thin and very tender. If your recipe specifies haricot
verts and you are unable to find them, substitute with the thinnest green
beans you can find.
When
preparing string beans, snap off only the root end—leave the tapered tail as
is. That’s the pretty part! Green beans are
delicious raw or cooked—but never overcooked.
Once they’ve lost their bright emerald color, lots of taste and
nutrients go too.
preparing string beans, snap off only the root end—leave the tapered tail as
is. That’s the pretty part! Green beans are
delicious raw or cooked—but never overcooked.
Once they’ve lost their bright emerald color, lots of taste and
nutrients go too.
Green beans
are picked while still immature and the inner bean is just beginning to form.
Although green beans vary in size they average about four inches in length.
They are usually deep green in color and come to a slight point at either end.
They contain tiny seeds within their thin pods.
Green beans are extremely low in calories—just 43 calories in a whole cup—and
are loaded with nutrients. Green beans are an excellent source of vitamin C,
vitamin K and manganese. Plus green beans are very good source of vitamins and
minerals. Clearly we should be finding ways of adding green beans to our diets
as often as possible. Try taking a bagful of green beans to work as a late
afternoon pick-me-up. You can enjoy them with a techina or chummus dip.
are picked while still immature and the inner bean is just beginning to form.
Although green beans vary in size they average about four inches in length.
They are usually deep green in color and come to a slight point at either end.
They contain tiny seeds within their thin pods.
Green beans are extremely low in calories—just 43 calories in a whole cup—and
are loaded with nutrients. Green beans are an excellent source of vitamin C,
vitamin K and manganese. Plus green beans are very good source of vitamins and
minerals. Clearly we should be finding ways of adding green beans to our diets
as often as possible. Try taking a bagful of green beans to work as a late
afternoon pick-me-up. You can enjoy them with a techina or chummus dip.
Fresh green
beans should feel smooth and have a vibrant green color, without any brown
spots or bruises. They should be firm and snap when broken. Store unwashed fresh beans pods in a plastic
bag kept in the refrigerator crisper. Whole beans stored this way should keep
for about seven days.
beans should feel smooth and have a vibrant green color, without any brown
spots or bruises. They should be firm and snap when broken. Store unwashed fresh beans pods in a plastic
bag kept in the refrigerator crisper. Whole beans stored this way should keep
for about seven days.
1 pound
green beans
2 pounds red potatoes, cut into bite-sized pieces
green beans
2 pounds red potatoes, cut into bite-sized pieces
1 medium red bell pepper, diced
1 medium red onion, chopped
Dressing:
3 cloves garlic, crushed
3 tablespoons fresh dill, checked and chopped
3 tablespoons vinegar
3 tablespoons olive oil
1 tablespoons Dijon mustard or yellow mustard
freshly ground black pepper, to taste
Trim green beans and steam for 5 to 8 minutes. Cook potatoes in boiling water
until tender; about 15 minutes. Cool green beans and potatoes and place in a
bowl.
Prepare the dressing by whisking all ingredients together in a small bowl or
salad dressing bottle.
Add diced
pepper and onion to the cooled green beans and potatoes; top with dressing and toss
to combine. Serve at room temperature.
pepper and onion to the cooled green beans and potatoes; top with dressing and toss
to combine. Serve at room temperature.
2 1/2
pounds green beans, trimmed
pounds green beans, trimmed
Kosher salt
2
tablespoons canola oil
tablespoons canola oil
1/2 pound pastrami
(preferably well marbled)
(preferably well marbled)
1 small
onion, finely chopped
onion, finely chopped
3 cloves
garlic, minced
garlic, minced
1 teaspoon crushed
red pepper flakes
red pepper flakes
1/2 cup
chopped toasted pecans
chopped toasted pecans
Juice of
1/2 lemon
1/2 lemon
Bring a 6quart pot of water to a boil with 2 tablespoons kosher salt. Toss the green
beans into the pot and cook until bright green in color and crisp-tender, about
5 minutes. Drain the beans and shock in a large bowl of ice water to stop the
cooking. Drain the beans again and pat dry.
Heat 2
tablespoons of oil in a large fry pan over medium heat. Slice the pastrami into thin strips. Cook the
pastrami until crisp, about 5 minutes. Remove the pastrami to a paper
towel-lined plate to drain. Add the onion to the pan and sauté until soft and
very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and sauté
until just fragrant, about 1 more minute. Add the reserved green beans and the
pecans and cook until heated through, 3-4 minutes more. Return the pastrami to
the pan, pour in the lemon juice and toss. Season with additional salt as
desired.
tablespoons of oil in a large fry pan over medium heat. Slice the pastrami into thin strips. Cook the
pastrami until crisp, about 5 minutes. Remove the pastrami to a paper
towel-lined plate to drain. Add the onion to the pan and sauté until soft and
very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and sauté
until just fragrant, about 1 more minute. Add the reserved green beans and the
pecans and cook until heated through, 3-4 minutes more. Return the pastrami to
the pan, pour in the lemon juice and toss. Season with additional salt as
desired.