Bean Recipes:
If eating fresh in a salad, you can steam and still see bits of color, though the purple will fade significantly:
Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover.
Steam just until they're about 50% more tender, about 3 minutes.
Immediately drain and add the beans to the bowl of ice water to help preserve any bits of purple still remaining.
Let them sit in the ice water until they're cold, then drain, dry them, and add them to a large mixing bowl.
Toss the beans with salad mix and dressing.
If cooking:
Bring a medium sized pot of salted water to boil.
Blanche beans for about 5 minutes.
Drain immediately and run under cold water. Set aside.
Options:
#1) Turn heat to medium low and melt butter (1 tbsp for 1 pound of beans) in a skillet.
#2) Add shallots (about 2 or onions about 1/2 diced) and cook until fragrant for about 1-2 minutes.
#3) Add in garlic (4 cloves or more) and cook for 30 seconds.
#4) Add beans and cook for 1-2 minutes more. Then sprinkle with black pepper and salt to taste.
#5) Optional to garnish with parsley.
Up for some adventure, you could try:
Dragon tongue bean with pancetta and mushroom
Add mushrooms (1 to 1.5 pound) and a healthy dose of salt to above after #3 steps with shallots/onions and garlic above. Stirring occasionally, let mushrooms cook down and release their juices, about 8-10 minutes.
In a another skillet, cook pancetta (about 8 oz diced) until slightly crispy over medium heat. Transfer to paper towel lined plate.
Add beans and pancetta to mushroom mixture. Cook for 1-2 minutes more. then sprinkle with black pepper and optional to garnish with parsley.
Week 4 post
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