Green beans have been in season here for a few months now. Admittedly, they aren’t my favorite, but because we get them through our CSA I decided to play with them a bit to see how to pep them up a bit.
What I’ve discovered is that for most of my life, the times that I have eaten green beans they have either been out of a can, or steamed so much they are green mushy, oddly tasting things that really give off not one ounce of savory pleasure. Yes… I disliked them that much!
At this point I have one recipe, and look forward to doing a bit more exploring and creating with them, but this is what I’ve learned:
- NEVER eat green beans out of a can. There is simply not one reason for such behaviour.
- Crunch is Queen. There is nothing better then biting into a green bean or any other cooked veggie that still retains it’s lively crunch
- Less really can be more. By this I mean, the less time I cook them, the more flavor I get.
As a side dish this is really lovely. I love the color, the flavors go well together and for me here in Maui most of the ingredients here are locally sourced and organic.
Green Beans With Shallots And Goat Cheese
- 2 hand full of organic and local green beans (Obviously we all have different sized hands. Play with this and don’t get so caught up in measurements)
- 2 large cloves of garlic minced
- 4 large shallots sliced in rounds of half rounds
- Organic goat cheese crumbles
- Extra Virgin Olive Oil
1. Slice shallots and in a skillet on low to medium heat drizzle some olive oil, a dash of salt and your shallots. You’re going to caramelize them so this requires attention, pretty consistent stirring and a close eye on the heat. You want to bring out the sugars before they all burn. It’s a slow process, but well worth it. Do this until they are all browned. Set aside.
2. While I’m caramelizing my shallots, I set another larger skillet on the stove, around medium to high heat, add olive oil, the minced garlic and sautee them for a good 3 minutes. Then add the green beans and mix them up a bit. I sautee them all for about 5 minutes and then remove them from the pan. Keep in mind I love my green beans crunchy, so they don’t cook much within the 5 minutes I have them on. If you want a softer feel, leave them on longer. Again, it’s up to you and what will feel and taste best for your palette
3. You will have set the green beans aside a few minutes before you do your shallots. This is good. It will give your beans a short time to cool. Once done, plate your beans, sprinkle the goat cheese crumbles over it and the top off with your shallots. Salt and pepper to taste.
Side dish that easily serves 2