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Cool Beans

This versatile veggie shines in satisfying holiday sides.

December 2018/January 2019 Issue
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To my mind, there’s no more versatile vegetable than the humble green bean. Roasted, blanched, braised, boiled, steamed, slow-cooked, or stir-fried, green beans always add flavor, color, and texture to the plate.

Although their peak growing season is May through September, we have access to green beans and their many varieties year-round because they’re grown the world over. That’s why it’s easy for me to make my favorite green-bean dishes whenever I crave them. These quick, delicious, and easy recipes are especially handy during the holiday season. Lemon and Garlic Green Beans are bright, snappy, and zesty, while Braised Romano Beans with Garlic and Tomatoes offer richer, more comforting flavors. Unexpected ingredients come together in Roasted Long Beans with Orange-Miso Butter, resulting in robust umami satisfaction. And Quick-Marinated Green Beans and Baby Corn is like a friend you feel comfortable inviting to any celebration—lively, colorful, and able to play well with others. Any type of green bean can be used in these recipes, although cooking times will vary. Simply allow more time for thicker bean varieties and less time for thinner ones, such as haricots verts.

These recipes are super approachable and don’t require much effort. Serve them at your next dinner or party. You’ll be glad you did.


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