3 quick ways with green beans
We found the most beautiful green beans from Broxburn Vegetables in Lethbridge at the Crossroads Farmers’ Market. Broxburn is one of the new vendors in the newly expanded market. We trimmed them and cooked them in a small amount of water, then drained them and put them back in the pan with a big squeeze of Nonna Pia’s lemon ginger Balsamic Reduction. Gorgeous green beans need very little attention, but here are some good ideas for your Broxburn beans.
1. Spicy Green Beans with Garlic and Ginger
From Eat Greens by Barbara Scott-Goodman and Liz Trovato, these beans have a great pickle taste. Combine 1/2 c. white vinegar and 1/2 c. rice wine vinegar with 1 c. water, 2 thinly sliced garlic cloves and 2 thinly sliced quarter-size pieces of ginger in a saucepan and bring to a boil. Reduce the heat to medium low and simmer until the liquid is reduced by half. Cook 1 lb. trimmed green beans in boiling water for 2 to 3 minutes, drain well, pat dry and place in a shallow casserole dish. Pour the vinegar mixture over and toss well. Cover and allow to marinate at room temp at least 6 hours, tossing occasionally. Serve at room temp or chill. Serves 4 to 6.
2. Green Bean, Snow Pea, Prosciutto and Parmesan Salad
Cook 1 lb. trimmed green beans in boiling salted water until tender-crisp, a couple of minutes. Drain and pat dry on a tea towel. Blanch about a half pound of snow peas in boiling water for about 1 minute. Drain and pat dry. Put peas and beans into a large bowl. Add 6 thin slices of prosciutto, cut into strips, and toss gently with your favourite vinaigrette or just a sprinkling of olive oil and vinegar. Season with freshly ground pepper and a sprinkling of Maldon salt, if desired, and top the salad with shavings of parmesan cheese. Serve with grilled meat or fish. Serves 4 to 6.
3. Brown Butter and Almond Green Beans
Trim and cook 1 lb. green beans in boiling salted water until crisp-tender. Drain and pat dry. Put 2 T. butter into a small saucepan over medium heat and cook it, swirling gently, until it turns golden brown. Toss the butter with the beans, then toss with toasted almond slices. Serves 4 to 6.