Spill the Beans

comments (0) May 6th, 2009 in Blogs

Fine Cooking Editors, editor

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

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.

Photo: Scott Phillips

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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.

For more information, check out our ingredient profile on green beans and tips from our sister site VegetableGardener.com on how to grow fine, tender filet beans.

Recipes


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