(2017) Fermented Dill Beans

Time to bring out the pickling recipes. I’m sorry I don’t remember where this one came from, but it’s pretty standard. The notes in the recipe are from the original (whatever that was!) source.

If you want to add a little sugar, that works, too. This one is so easy. No heating, just make a brine and then add the beans and seasoning. You could do the same with spears of squash.

Dry-Fried Green Beans

I have no idea where this recipe came from originally, but it’s a fiery way to enjoy these end-of-season green beans. No Sichuan peppercorns? Just skip them. As a matter of fact, skip the peppercorns and the chilies if you want a milder dish.

Braised Beans with Tomatoes, Garlic and Mint

I just saw this recipe on SeriousEats.com this week and I love what the author said:

“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”