Friday, June 21, 2013

Garden Fresh Romano Beans

Sauteed Romano Beans
Ready to Pick Bean on the Vine

One of the joys of Summer is eating all the great produce, and when it's picked from your own garden it's even better.  This week it was Romano beans, a variety of bean that is long and flat and is eaten whole. I find the best way to cook these are to quickly blanch them in boiling salted water for about a minute then shock in ice water to stop the cooking process; at this point they can be kept until ready to cook.

Saute Green Beans
Green Beans, Blanched
Garlic Clove, chopped
Cherry Tomatoes, Sliced
Red Onions, Sliced
Fresh Oregano, Chopped
Kosher Salt/Pepper
Extra Virgin Olive Oil

1. Saute the onions, garlic and tomato in the olive oil for about a minute.
2. Add the blanched green beans with a pinch of salt and pepper.
3. Arrange on plate and sprinkle with oregano.

Note: any kind of string bean can be used.

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