What a delightful mid-summer treat, and like the season, a fleeting one too. As they mature, the debutante beans inside plump and primp for drying and winter cooking in casseroles and stews. But while they are small, the French Horticultural bean offers a tasty respite from the green or 'string' bean with which we are perhaps better acquainted.
For one thing, there are no strings! This fact, to paraphrase Ron Popeil, saves hours of kitchen drudgery. You need only snip-off the stem end and, if desired, cut the longer beans in half. (I include this second step to broaden the appeal of this bean to the younger generation, who have generally smaller mouths.)
-Clyde Tressler
Here's how I finished them:
Ingredients:
- beans
- Extra Virgin Olive Oil, 1 tablespoon
- butter, one-half, or one guilt-laden full teaspoon
- several sprigs of fresh thyme
- salt and pepper
Preparation:
- Place washed and trimmed beans in covered, microwave-safe container. Microwave for 2 minutes. After, leave the beans in the dish, covered.
- Heat a large skillet and add the olive oil. When the oil is hot, add the butter and allow it to melt in the oil. Mix the two with a spatula and then add the thyme.
- Toss in the beans and any liquid that has accumulated. Keep the heat high. Cook the beans to your preferred tenderness. You should have some leeway here, as the beans shouldn't been completely cooked from their visit to the microwave. The little thyme leaves will fall off the stems during this process, and the stems can be removed. If you use dried thyme, try not to feel bad about it. You won't have to trouble with the stems.
- Finish with salt and pepper and serve in an appropriately French horticulturally-themed dish.
WOW! love this!
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