Green Beans

green beans
Green Beans are not the sexiest of vegetables, I know, but they’re so tasty once you know how to make them sing. A usual suspect on a meat and three veg plate, green beans got their terrible reputation from being over cooked to a brown pulp: they’re called green beans for a good reason.

This vegetable grows beautifully in the Netherlands – try the dwarf versions that remain as low bushy shrubs instead of becoming pole-climbing vines. And not only are they green, there’s also purple, red, streaked, and pale pale green types too. When buying, pick crisp, green beans without any blemishes. If they’re getting bendy, eat them pretty quickly. Excess beans from bumper harvests can be easily preserved for later: just blanch them first and store in airtight bags in the freezer.

Blanch them in hot water or pan fry with garlic, lemon and butter. Try shallow frying them until slightly crinkled (in a good amount of olive oil) and dress with LOTS of rough sea salt. Jazz them up with fried pancetta, hazelnuts or olives or make your own version of a Salade Niçoise. Once you learn to love your green beans, they will love you right back.

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