This year we planted purple and yellow beans. The flowers from the bean plants are the same color as the legume they bare, which are so pretty to look at. Bean plants don’t need much water, and the plants produce every few days. It’s important to harvest the bean pods in order for the plant to continue producing.
This recipe is a quick and simple one, great for summer bbqs.
Fill a medium pot (I used 3 QT) halfway with water and bring to a rolling boil. Fill a medium bowl with ice water.
Garlic Beans (serves 4)
- 1 lb. green beans (or whatever color you like) washed and trimmed
- 1 tbsp olive oil
- 1 tsp smoked sea salt or plain sea salt
- 1 tsp ground pepper
- 1 clove garlic minced
Place beans in boiling water and cook for 5 minutes. Remove from boiling water and place in bowl with iced water to stop the cooking process, leave approx 2 minutes. Drain the beans, dry bowl which contained the iced water. Place beans inside bowl, drizzle with the olive oil, sprinkle with the smoked salt, pepper and minced garlic. Gently coat the beans with mixture and serve.
I noticed something interesting while making this recipe. The dark purple beans that you see in first picture turned dark green while they were cooking. Anyone know why this happened? I’m sure I can google it but it would be more fun hearing what you guys have to say about it!
Such lovely fresh beans!
As for the color, as much as I know it’s the result of being exposed to heat. The same thing happened when I cooked purple cauliflower. I’ve learned to cook it quicker, then plunge it in ice water very soon after. It still loses some of the color, but not entirely. Maybe it will work with the beans as well. 🙂
Thank you Ronit!