We got summer’s first green beans in our CSA share last week; we tend to get a lot of green beans (and purple beans and yellow beans) in our share each season. Sadly, wasting them – meaning, letting them rot in the fridge – inevitably happens because we get so, so many each summer. This year, I’m determined to not waste any.
There are some simple and delicious ways out there to cook green beans: sautéing them with garlic, ginger, and a little naturally fermented soy sauce, topped with Sriracha; incorporating them into omelet; and simply eating them raw in salads.
But I have one way to cook them that makes them really special; it elevates the simple green bean to something truly amazing.
I discovered this method several years ago, and rediscovered it while perusing my cookbooks last week. After making it mid-week, I was reminded why I love this dish – it holds a wonderful combination of summery, earthy green flavors lent by the beans in a silky lemony egg sauce, almost like they are in a warm lemony aioli. The green beans also take on my favorite texture – fork tender. It’s really easy to make, too. And it’s full of good fat and protein from the pastured eggs and butter.
I find it’s easy to down a half pound of beans when cooked like this. In fact, I had to restrain myself from eating them all the other night, so that I could save some for lunch the next day. They were terrific as leftovers.
I’ll be making this all summer, I believe. I doubt there will be any wasted green beans, too!
Fagioli Con Limone
from The Vegetarian Table: Italy
1/2 pound string beans, ends trimmed, preferably organic
2 tsp kosher salt or coarse sea salt, plus more to taste
1 tbs unsalted butter (I used raw butter)
2 small eggs, preferably pastured
1/4 cup freshly squeezed lemon juice (not from a bottle)
grated zest of 1/2 small lemon
freshly milled black pepper
In a saucepan bring enough water to cover the beans generously to a rolling boil. Add the beans and 2 tsp salt. Cook until tender, 6-7 minutes, then drain well.
In a saucepan over medium heat, melt the butter. Add the drained beans to the butter, toss to coat, and cover the pan to keep them hot. In a bowl, lightly beat the eggs, and then beat in the lemon juice, lemon zest, and pepper to taste. Add the egg mixture to the hot beans and stir quickly with a wooden spoon. To prevent the eggs from curdling, keep the pot over the lowest possible heat, or place a flame tamer over the burner. As soon as the sauce thickens, remove the pot from the flame.
Serve hot.
