As most of you know, we are overloaded with beans on the farm. It is likely everyone will be enjoying these in their share for weeks to come. I have been eating my fair share of them, but probably spending more time picking them, rather than cooking them! Anyways, here are a few ideas on cooking these:
Chef Hilary White gave me this idea, and I have been eating them non-stop.
Mix flour, salt and pepper in one bowl, and egg and water in another. Then combine. Clean and trim beans. Dip into batter, then put into hot oil. Cook until golden brown. I like to dip them in a sauce which is about 1/3 cup mayo, a healthy squirt of stone ground mustard, black pepper, and a shake of garlic salt.
Clean and trim beans. Boil water, place metal colander inside, put in beans, close lid (or whatever you use to steam veggies). Steam for 5 minutes or until al dente. Saute quickly in butter, sprinkle with kosher salt and enjoy!
This is another idea Chef Hilary gave me. Steam beans, and mix with steamed corn and steamed lima beans. Quickly saute in butter, and sprinkle with kosher salt.