A popular and prolific vegetable at this time of year is the yellow bean. A few plants will provide enough beans to satisfy the cravings of a large family, with some left over to share with friends and neighbours.
In addition to being eaten as a stand-alone vegetable, the beans may also be the main course in salads or in winter pickles.
This week’s recipes offer ideas for use of yellow beans. Green beans may also be substituted or added for extra colour.
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Dilled Yellow Bean Pickles
1 lb. yellow beans, as straight as possible
1 cluster fresh dill flower heads
1 large clove garlic, peeled and halved
1 small dried red chile
1 1/2 cups white wine vinegar
1 1/2 cups water
1 tbsp. kosher or sea salt
Sterilize a one quart sealer and new lids.
Remove the tips of the beans. If necessary trim the beans so they fit upright in the jar. Fill the jar with beans, dill, garlic and chile. Pack the beans in tightly but neatly.
Put vinegar, water and salt in a small saucepan and bring to to a boil, stirring to dissolve the salt. Ladle the hot liquid into the jar, leaving 1/2 inch head space. Top with lid and screw band. Tighten.
Immerse in water in canning kettle. Make sure jar is covered. Cover and boil for 10-15 minutes. Transfer jar to a rack and cool completely. When lid pops, that indicates jar is sealed. If there is no pop, jar should be stored in refrigerator, letting stand about a week before serving.
If lid is sealed properly, store the jar in a cool, dark place for at least one month before opening.
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Yellow Bean Salad
1 lb. fresh yellow beans
1 cup red wine vinegar
3/4 cup granulated sugar
salt and pepper to taste
1/2 cup olive oil
Combine vinegar, sugar, oil and salt and pepper. Cook over medium heat until sugar dissolves. Remove from heat and pour into a large bowl.
Cut beans in quarters and cook in boiling water until crisp soft. Drain, pour cold water over and drain again.
Add cooled beans to sauce and mix well. Cover bowl and refrigerate at least four hours before serving.
Tiny pieces of onion and green pepper may be added if desired. Soften in microwave before adding to beans.
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Warm Yellow Beans and Bacon Vinaigrette
2 lbs. yellow beans, trimmed and cut in half
3 tbsps. extra virgin olive oil
1 cup bacon chunks
2 tbsps. sherry vinegar
10 oz. cherry tomatoes, each cut in half
finely chopped sweet onion, to taste
kosher salt
pepper to taste
1/3 cup chopped basil, optional
Cook beans in boiling water. Drain and cool under cold running water. Drain and pat dry. Transfer to a large serving dish with a cover.
Heat olive oil in a skillet and add bacon. Cook over medium heat for about 10 minutes. Remove from heat and stir in vinegar, tomatoes, onion and basil.
Scrape the bacon vinaigrette over the beans and season to taste. Toss to coat beans evenly. Serve warm. Leftovers may be reheated in short bursts in microwave. May also be eaten cold, if desired.
Joyce Walter can be reached at ronjoy@sasktel.net
