Bumper Crop is my attempt to celebrate the intersection of the garden and the kitchen — an intersection at which many of us love to linger, I think. This week’s Bumper Crop is green beans. We grow two kinds of green beans: Maxibel Haricot Vert (a nice skinny bean) and Romano Italian flats, and we’ve been very lucky to have a great crop of each this year. That said, there are only so many times I want simple steamed beans, or roasted beans, or green beans with potatoes and ham, or the hundreds of ways I’ve been cooking green beans this and every summer of my adulthood! So I came up with a new one:
Soy and Sesame Beans
Steam green beans for about 6 minutes. Immediately plunge them into some ice water to stop the cooking so they’ll be bright green and crisp-tender.
Put a little drizzle of soy sauce and a few drops of sesame oil in a bowl. Add the beans and swirl them around to coat.
Put the beans in the refrigerator and chill for a few hours to get them good and cold.
Eat with chopsticks!
This is how I like my recipes: so simple it’s almost a crime. Note: I’m not being cheeky with the last instruction—I firmly believe these beans are a more pleasing food experience if eaten with chopsticks. Don’t you find that to be true about some foods?
For this iteration of Soy and Sesame Beans I sliced some Italian flats into two skinny pieces before steaming them.
Please leave a comment and tell us about your Bumper Crop; in other words, what are you doing with what you’re growing?