Green beans are al­most free

Green beans have been grown for 7,000 years

The Guardian (Charlottetown) - - FOOD - BY KATIE WORK­MAN Katie Work­man blogs at http://www.the­­man.

And then that mo­ment of sum­mer ar­rives when the green beans are piled so high at the mar­kets, and be­ing sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or five. I mean they are prac­ti­cally giv­ing them away for free. (And if you have a gar­den, then you may be try­ing to give away a pound or two or five.)

So you bring home that hill or moun­tain - of green beans, and you have to fig­ure out what to do with them.

Saute­ing some green beans in a bit of olive oil and but­ter and then fin­ish­ing them off by adding some wa­ter or broth to the pan and steam­ing them - that’s the way I go most of the time.

Quite de­li­cious, with a nice dust­ing of salt and pep­per, and they go with ev­ery­thing. Af­ter a few days though, my fam­ily starts to look at me with flick­ers of bore­dom in their eyes. And I still have moun­tains of beans to climb.

That’s where bean sal­ads come into play. A great late­sum­mer, early-fall way to put those beans to use. Not to men­tion bean sal­ads are por­ta­ble, pic­nic-wor­thy and can be made ahead of time.

This one is so sim­ple - re­ally just beans with a vinai­grette. A day in the fridge will deepen the flavour.

If you wanted to go for a warm bean salad, skip the ice­wa­ter bath and cook the beans for about 5 min­utes un­til still crisp ten­der.

Drain and toss the warm beans with the vinai­grette, then let cool slightly.

The beans will con­tinue to soften a bit as they cool in the vinai­grette, so make sure to drain them be­fore they are too ten­der.

Cre­ole mus­tard is a coarse, stone-ground mus­tard, zippy and with a nice, nubby tex­ture. Once this in­gre­di­ent be­comes part of your pantry, it will never NOT be there.

Any Louisianan will tell you, don’t you dare make a re­moulade sauce with­out it.

But if you wanted to use a coarse Di­jon, that will also work just fine (just don’t shoot your mouth off about it down South).


Serv­ings: 4 to 6

Start to fin­ish: 15 min­utes

1 1/2 pounds green beans, trimmed 1 ta­ble­spoon honey 1 ta­ble­spoon Cre­ole mus­tard 1 ta­ble­spoon ap­ple cider vine­gar 1 ta­ble­spoon ex­tra vir­gin olive oil 1/2 tea­spoon salt, plus more if needed

Freshly ground black pep­per to taste

Bring a large pot of salted wa­ter to a boil. Fill a medium-size bowl with ice wa­ter. Add the green beans to the boil­ing wa­ter and cook un­til just ten­der, 6 to 8 min­utes. Drain well, and plunge them into the bowl of ice wa­ter. Drain when they have cooled.

While the beans are cook­ing, in a large serv­ing bowl, whisk to­gether the honey, Cre­ole mus­tard, vine­gar,

olive oil, 1/2 tea­spoon salt, and pep­per. Toss the cooled green beans in the dress­ing, taste and ad­just sea­son­ings as needed, and serve at room tem­per­a­ture. Nu­tri­tion in­for­ma­tion per serv­ing: 104 calo­ries; 35 calo­ries from fat; 4 g fat (1 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 339 mg sodium; 16 g car­bo­hy­drate; 5 g fiber; 10 g sugar; 3 g pro­tein.


Saute­ing some green beans in a bit of olive oil and but­ter and then fin­ish­ing them off by adding some wa­ter or broth to the pan and steam­ing them - that’s the way to go most of the time.

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