It’s transition time at the Farm Markets in my region – the transition between pea season and green bean season. I suppose I should include yellow beans and purple beans, too, but mainly I buy the green. This recipe turned up in my employer’s wellness newsletter. I wonder if it would work for the purple, without losing the color?
Simple Skillet Green Beans
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flake, or to taste
1.5 pounds green beans, trimmed
2 cloves garlic, minced
1/2 teaspoon coarse kosher salt
2 tablespoons water
Heat oil in a large skillet over medium-high heat. Add red pepper flakes and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5-7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are right green and crisp tender, 1-2 minutes. Serve immediately.
With fresh green beans from the market, this sounds awesome. Readers, how about those yellow and purple beans? Any opinions?
Sadly, purple beans always turn green when cooked. The yellow stays yellow, though.