Have I raved to you about Penelope Casas’ Green Bean recipe, rightfully enshrined as a Food52 “Genius Recipe?” Read the description and follow it closely.
You take your beans and sear them in a hot, oily pan, and they steam and char at the same time, retaining lots of bean-taste. When they’re done, toss them in chopped garlic and salt.
This method is flexible to flavours that go around the world– ginger and garlic and soy sauce for a Chinese mood, mustard seeds and chilis for South Asian, add coconut milk for a Thai feeling.. you get the idea.
I’d been wondering about Runner Beans, those prolific stalwarts of the British summer veg patch. I’ve never managed to love them as deeply as I do green beans/ string beans/ French beans (as they are called here). Read the rest of this entry »