My Recipe Box

Spill the 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.

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.

  • 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

By Fine Cooking Editors, editor

May 6th, 2009

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
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
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
Green Beans with Smoked Paprika and Almonds   Fusilli with Green Beans, Pancetta, and Parmigiano


Photos: Scott Phillips

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