Yard Long Green Beans
This is just a quick post about a recipe Mr. Quotidian and I have been enjoying the past several weeks. Yard Long Green Beans, although they look like field peas that must be shelled, are best used like pole or snap beans. (Except for eating raw. They are bitter and chewy before they are cooked.) For any gardeners reading, these beans should be classified under Foods to Grow for Survival. The plants are magnificently prolific. At City Roots, we harvest bushels every few days.
And they are quite tasty too. I could eat a whole recipe by myself. But then there wouldn’t be any leftovers to used in the Bevy and Beans and Basil dish (recipe to come soon!). It’s such a quandary.
2 bunches of Yard Long Green Beans
2 Tbs butter, lard, or olive oil
2 anchovy fillets
4 cloves of garlic
sea salt
Bring a large pot of salted water to a boil. Meanwhile, rinse your beans and snap them to a size you like. You could also peel and chop your garlic now. I like big chunks of garlic in my beans, but if you prefer a more refined mince, go for it. When the water boils, add the beans and blanch them for 45-60 seconds, just enough for them to turn bright green and cook slightly. This step evens out the cooking times, as some beans are larger than others. Strain them out and drain in a colander. Heat a large skillet over medium high heat and melt your fat. When it looks shimmery on the surface, add the anchovies and use a wooden spoon to smoosh them into the oil. They should completely disintegrate. Then add the beans and mix until they are evenly coated. I find tongs to be helpful here. Add the garlic and mix again. Cook the beans to your desired doneness – crunchy, al dente, or mushy. Turn off the heat and salt them to taste.
