What to do with all those beans?
This week’s full shares contain three varieties of green beans: the thick, flat Romano bean, yellow wax beans, and purple beans. All three types can be prepared as you would any other green bean recipe. The Romano bean holds up well to long, slow cooking, making it a good choice for stews, soups, and braising. Alas, the purple beans lose their color when cooked, so it might be best to eat these raw if you want them to keep their color.
Search our food blog for a number of green bean recipes, including the following:
The following recipe is from CSA member, Chrissy Bender, and you can check out this recipe on her blog here.
This post originally appeared on Cincinnati Moms Blog, part of City Moms Blog Network.
Roasted Garlic Green Beans with Pine Nuts
Fresh green beans can be so delicious. They can also be very bland with the wrong recipe. This is a great recipe- simple enough, yet great texture and a wonderful flavor. If you don’t have white balsamic vinegar, you can substitute regular balsamic.
Ingredients:
cooking spray (organic canola is my favorite)
1 lb. green beans, trimmed and cut into 1 – 1.5” pieces
1 sweet onion, sliced into half-moons
2 T minced garlic
salt and pepper to taste
3 T pine nuts
1.5 T white balsamic vinegar
Preheat oven to 400 degrees.
Spray cooking spray on a rimmed baking sheet. Spread beans and onion on sheet. Spread minced garlic over the top. Spray with cooking spray and sprinkle with salt and pepper to taste.
Bake for 25 minutes.
Sprinkle pine nuts over the beans, then change over to the broil setting. Move sheet up to the top rack. Broil for 2-3 minutes- keep your eye on it so the pine nuts don’t burn!
Scoop beans to a serving bowl and toss with the vinegar.
Serve.
Thanks for sharing!! Members, if you would like to share a recipe on our food blog, please email your recipe and a photo to megan@fairridgefarms.com.
