Over the past two weeks my CSA box (look to top right of my blog for more info.) has been more than filled with every vegetable imaginable growing at this time of year, but the green beans, or should I say, the green, yellow, and purple beans, have been real show stoppers. What is the first thing that appeals to you in the vegetable section of the supermarket, or the Farmer’s market? For me, it is color, and, what a beautiful display a bowl of multi-colored beans makes!
I made sure to take a picture of my bowl of beans before I plunged them into boiling water to blanch them, as I knew that the beautiful purple ones would be replaced by green-colored beans! If you haven’t discovered this for yourself, purple beans (and other purple vegetables like purple brocoli) lose their purple cloak under the pressure of heat (something to do with the chemical, anthocyanin, which is present in the vegetable in the raw state, but is broken down when heat is applied).
Despite the diminished color of this dish, it was outstanding. I blanched and sautéed them with garlic, thyme and olive oil to go with a main course. The garlic became crispy and sticky and gave these lovely beans real gumption!
You will Need: 1 1/2 lbs mixed green beans (purple, yellow and green, OR it is fine if you have just 1 color), 3 tbs extra-virgin olive oil, 2 cloves garlic, roughly chopped, 4 sprigs of fresh thyme, coarse salt, freshly ground black pepper.
1 – Put big pot of water on to boil and when it boils add the beans. Bring back to a boil, cover and time for 3 minutes. Drain in colander.
2 – Put big saute pan on medium heat and add the oil. When it has warmed add the garlic and the thyme and cook for 1 minute.
3 – Add the green beans and turn up heat slightly. Sprinkle with some salt and several grinds of pepper. Cook until beans soften but still have a slight crunch. Stir frequently. Taste to test. Turn heat off.
Serve as a side-dish or toss with pasta and an extra drizzle of olive oil as a light main coarse.