Tuesday, October 5, 2010

Wax Beans

I know many people are scarred by cans of three-bean salad.  Personally I always liked it, but I like most pickled things.  I will admit, however, that I've never been inclined to buy fresh wax beans, in part because I didn't know what to do with them beside three-bean salad.

The answer is one of my favorites*: Roast them!  A woman I know was waxing poetic about them at the market, about how much more meaty and flavorful they were than supermarket green beans, so I figured I may as well try them... and once they were home I figured I may as well cook them like I usually cook green beans.**
I sprayed them with oil, sprinkled with salt and pepper, and then broiled them in my toaster oven for about 15 minutes [ovens vary; check at 10 just to be safe].  I usually stir beans halfway through, but I got distracted and they were no worse for it.

They were meatier, and while I can't be sure they were more flavorful [roasting tends to heighten the flavor of everything] they were quite good.  Color-wise they may not be as striking, but if you pair them with wilted greens or something tomato-based, they'll look pretty as a picture on your plate.

If you see some, snatch them up.  I've already gone back to the market for another bag.



*right up there with "Add alcohol!"

** The other green bean preparation in regular rotation is to blanch them, douse them liberally with green salsa, stir in some olive oil and chopped raw shallot, sprinkle with sea salt, and chill.  This was faster.

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