I didn’t plant green beans this year. However, I love them and have grown so many types, I’ve lost count. Green beans are an easy veggie crop in Oklahoma. Just plant them after the soil warms (greater than 55 degrees F; between April 10-30 according to the Oklahoma extension service.) Fifty to sixty days later, you’ll have beautiful bean blossoms of white or lilac followed by beans. I’ve grown pole and bush beans, and I like bush beans best. It’s just a personal preference like indeterminate versus determinate tomatoes. Pick the beans at medium size and cook them the same day or next. You’ll be thrilled with the fresh taste.
I love beans whether they’re purple like ‘Purple Queen’ or yellow like ‘Cherokee Wax.’ I love them long and green like ‘Jade,’ or short and fat like ‘Roma II.’ Next year, I want to try the variety, ‘Black Valentine’ because it’s pretty. I do not like fuzzy though. Fuzzy green beans give me the willies. All of the purple varieties turn green when cooked. My favorite way to prepare them is simple:
Dee’s Green Beans
One or two pounds of green beans, whole if small or snapped if larger
Two tbsp. olive oil
Two garlic cloves crushed
One onion sliced or diced
Salt & Pepper
Saute the green beans, garlic and onions in olive oil until slightly browned and caramelized. Add salt and pepper to taste. Cover and lower heat until beans turn bright green and are cooked through. They will be slightly al dente (I know this is a pasta term, but I think it works here too.)
Margaret at A Way to Garden and Deb at the Dinner Tonight blog have more fun bean recipes on their sites as part of the summer Thursday Food Fest. If you know a good bean recipe, please join us by posting it on your blog, or through your comments here or there.