In Good Taste: Bountiful beans
Q. How many beans make 5?
A. 2 beans, a bean and a half, half a bean and a bean.
Green beans pop up overnight with a speed similar to that of zucchini. Check them every day to ensure that you only have to eat the young, tender-and therefore stringless-ones.
Quickly cooked in salted water for no longer than a few minutes, they are perfect tossed in a little melted butter, with one small clove of new season's garlic (crushed) and some finely chopped parsley. Crumbled bacon, toasted pine nuts or almonds are other favourite additions.
Higher in antioxidants than most other vegetables, the bean is low in calories and is a good source of fibre, folate and vitamins A and C.
Originally from Central America, they have been around for 7000 years, spreading slowly across the world to reach Europe in the 16th century. They have been so loved by the French that they developed many modern cultivars and, of course, the French bean. The Italians have a special love for the gorgeous borlotti. We grow these every year as much for their beauty in the garden as for the podded beans themselves. The green speckled pods turn slowly into a striking purpley pink, and look like decorations hanging from the bean fence. Popular in Venice in the 17th century, they were grown in window boxes by women who liked to look down on to the streets below whilst retaining some discretion!
Beans in salads are easy to prepare beforehand as long as you don't add an acidic dressing until ready to serve. This turns their crisp green colour into more of a ruddy brown, which is not nearly as attractive. Below are some favourite summer salads we have enjoyed this year. Make them now while you still have a surplus...they will be finished before you know it!
Green beans with walnuts and feta
600g small green beans (topped and tailed)
1 clove of garlic, crushed
¼ cup of olive oil
2 tablespoons of lemon juice
½ teaspoon of sweet paprika
¼ cup of finely chopped parsley
½ small red onion, finely sliced
60g feta
1 cup of fresh walnuts (lightly toasted)
Cook the beans for about three minutes in a pot of boiling salted water, or until just tender. Drain. When ready to serve, coarsely chop the walnuts and add them to all remaining ingredients except the feta. Season and toss everything together. Pile onto a plate or bowl and scatter the feta over the top. Serve immediately.
Note: The walnuts can be replaced with lightly toasted hazelnuts or pine nuts. The feta can be either cows' or goats'...both are good.
Roasted kumara, green bean and blue cheese salad
800g kumara, washed
¼ cup of olive oil
200g green beans
4 slices of bacon, grilled until crisp
1 large bunch of washed rocket (or use other crisp greens)
100g blue cheese
¼ cup of lightly toasted pine nuts
50 ml extra virgin olive oil
2 tablespoons of balsamic vinegar
Cook the kumara, with their skins still on, in a large pot of water until just tender. Drain, and as soon as they are cool enough to handle, remove the skins. They will slide off easily. Cut the kumara into bite-sized chunks and toss through the olive oil. Place into a large roasting dish so they are not too crowded, and bake in a pre-heated 200ºC oven until the kumara starts going crisp around the edges. This will take about 30 minutes. In the meantime, cook the green beans in a pot of boiling salted water for about three minutes. Drain. Remove the crispy kumara from the oven and allow to cool for a few minutes before transferring to a large platter. Add all other ingredients and toss gently. Season with ground pepper. The cheese and bacon will add their own saltiness. Mix the oil and balsamic together and drizzle over the salad. Serve immediately.
My other standby salad for this time of the year when freshly made pesto seems to be taking over the fridge (new season's garlic, bunches of basil and a craving for this nutty, cheesy green paste are all the ingredients required) is a simple combination made with cooked new potatoes that have been sliced and placed on a plate. Add some cooked and drained green beans. Drizzle over as much fresh pesto as you like and serve with anything that has just come off the BBQ. The ultimate simple summer meal.
Fiona Feasey
