by Maria Helm Sinskey
Beans are essential on my summer table. Versatile enough to roast, sauté, or braise, they also shine with just a quick boil or steam, a slick of butter, and a sprinkle of salt. And although you can find them in the market year-round, eaten at the start of their season, green beans of all varieties and colors are smaller, sweeter, and more velvety than they’ll be all year. So go ahead and give in to those piled-high bushel baskets at farmers’ markets. Here’s a handful of delicious ways to get them on your table.
Photos: Scott Phillips
At the start of their season, green beans of all varieties and colors are smaller, sweeter, and more velvety than they’ll be all year.
Roasted Romanos and Tomatoes with Tapenade
Spicy Shrimp with Ginger-Garlic Long Beans
Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette
Haricots Verts with Toasted Walnuts and Chèvre
Green Beans with Smoked Paprika and Almonds
Fusilli with Green Beans, Pancetta, and Parmigiano