One of the wonders of summer is these giant green beans. I don’t know their official name. My organic farmer friend, Donna, tells me she calls them foot long green beans.
Donna encouraged me to try her organic foot long green beans, promising me they would be tender and tasty. I just assumed they’d be tough and tasteless since they are much larger than regular green beans.
Once produce grows larger, when both the color and flavor seem to fade, the perception or belief is that taste is compromised. For example, I love the sweet delicate taste of haricot verts, the smallest of all the green beans.
These foot long green beans aren’t just overgrown green beans, they are meant to be this size. Fun and flavorful is how I would describe them. Once they are roasted, the beans get crispy and at the same time deliciously tender. They have a salty sweetness which I find addicting!
When I was a kid, I hated green beans. They made me gag when I felt their fuzzy skin in my mouth. So I hid them in my napkin and snuck off to the bathroom where I’d flush them down the toilet!
Now that I’m a grown up, I love green beans!
Even kids will love these roasted green beans which can be made with giant beans or regular size green beans.
I got these at my favorite farmer’s market stand Country Lane which is overflowing with beautifully colorful fresh local organic produce right now. It’s such an exciting time of year for food. The bountiful selection of colorful fresh delicious veggies and fruits is one of my favorite things about summer.
What’s one of your favorite things about summer?
Keep it simple and cook with love!
Roasted Green Beans
1 pound green beans
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse sea salt
Fresh ground pepper
Snap ends off the beans. If the bean is hollow, I snap off that portion too. Place beans on a baking sheet lined with parchment paper. Pour oil over top and toss with your hands to coat the beans with the oil. Sprinkle with sea salt and place in the oven. Roast at 425 for about 10 minutes. Serves 2.