Beantime! What to do with your bounty of summer beans
Yellow wax beans, broad and meaty Romano beans, Haricot Verte, Rattlesnake or Kentucky Wonder Pole beans…..we love them all here at Laura Cabot Catering…..and we grow them all!
We also grow summer and winter savory, which, if you’re not familiar with this herb, please get to know it. Savory is the perfect compliment to beans of all sorts.
We love the hearty pole bans cooked Southern style with “sidemeat” and onion.
When I tire of eating string beans simply cooked with savory and doused with good olive oil and salt, I often turn to the picnic-y side dish called three bean salad.
Here’s my favorite recipe:
Prep time: 15 minutes, serves eight or more…
2 cups fresh, blanched green beans, cut into 2 inch pieces
2 cups wax beans, blanched and cut into 2 inch pieces
1- 15 oz can of dark red kidney beans, rinsed and drained
1-15 oz can of garbanzo beans, rinsed and drained
1/2 c. Red onion, diced small
1 tb chopped, stemmed flat parsley
Place all these ingredients in a medium sized bowl.
Now combine:
2/3 cup cider vinegar
1/4 c. Sugar
1/2 c. Olive oil
Salt, pepper and summer savory to taste
Combine all and pour over mixed beans, tossing gently.
This salad will benefit by a couple of hours in the fridge, before sharing with your friends.
What a great addition to a chicken barbecue!
