It's a great year for green beans. I remember visiting my mother-in-law in Michigan when she had a great crop of green beans. We had beans at every meal (well maybe not breakfast), and it was soon a family joke. If Grandma has beans in her garden, you get beans; and if she has corn--well it's corn at every meal. She usually served her beans cooked until tender, drained, and garnished with bread crumbs browned in butter (a traditional Polish way to serve vegetables - hence vegetables "Polonaise"). Following is my family's favorite way to eat fresh green beans (pick your beans when they are small and tender):
Green Beans with Almonds
4 Tbsp. (½ stick) butter
½ cup slivered almonds
4 cups fresh young tender snap beans
1 Tbsp. dry vermouth
½ tsp. finely crumbled dried rosemary (or 1 tsp.
fresh)
Salt, pepper
Clean beans and leave whole, cutting off stem end and tail.
Cook in water or broth to cover until just tender. Drain and dry a little by
shaking in pan over heat. In the meantime, sauté almonds in butter until golden.
Add beans to almonds in skillet, season with salt, pepper, and rosemary.
Sprinkle with vermouth, stir gently, and serve at once.
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