Stir fried, steamed, blanched for a salad or even pickled, bright green beans are great for a diverse range of hot and cold dishes and carry flavours really well.
Preparation and cooking
Rinse in cool water and remove the stem end. There is no need to remove the tail.
Stir-fry with ginger, garlic and sesame oil or toss blanched beans with tuna, tomato, boiled coliban potatoes, boiled egg, mesclun salad, anchovies and olives for a classic Nicoise salad. They are best kept crunchy so only blanch for a short period of time or add at the end of a stir-fry as they can easily overcook.
Try brewing up a pickling mix of 2 cups white wine vinegar, peppercorns, a bay leaf and some hardy fresh herbs such as thyme, along with 2 tablespoons caster sugar, and 1 teaspoon salt. Bring to boil then turn off heat. Pour over a mix of green beans and carrot and cucumber batons, and serve with hummus.
Add a zing to steamed beans with a gremolata of grated lemon zest, minced garlic and minced parsley. Or try this crunchy recipe.