So, this month's post is dedicated to phaseolus vulgaris- the humble green bean.
When fresh and in season (July/August), these lovely legumes can be treated just like asparagus- stir fried with a little garlic and salt
|Simple stir fried beans|
then topped with a sprinkling of toasted sesame seeds
or lightly steamed to accompany soft boiled eggs
|Asparagus and beans to dip|
or even with a quick holllandaise sauce to dip them into whole
|Lemon and chive mayo hollandaise|
When cooking from frozen - either cook them quickly like in this quick Spring Stir Fry
|Stir fry beans, radishes, peppers and spring onions|
|With beansprouts, noodles and soy sauce in a Spring Stir Fry|
or slow cook them with peppers, onion, olive oil, white wine and garlic then cool them to make marinaded slow cooked veg- delicious with salads or quiches.
|Slow cooked marinaded vegetables|
If they are leftover from a meal, put them in a minestrone to give them another lease of life.
And mix them into your Salade Nicoise
Or why not add them to a Chicken Printanier- a dish of chicken with beans, asparagus and peas in a white wine, mustard and cream sauce?
Believe me, if I could make a pudding out of them I would- and a quick trawl of the internet revealed that many people have done!
|Green Bean Cake|