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Herb Green Beans with Red Onions

from The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Sandy Gluck
Herb Green Beans with Red Onions

1 pound green beans, stem ends trimmed
1/4 cup extra-virgin oiive oil
1 teaspoon Dijon mustard
2 garlic cloves, smashed and peeled
1/2 teaspoon salt
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh dill, basil, or parsley (or a mix of all three)
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice

Serves 3 to 4

This and many other wonderful recipes may be found in The Beekman 1802 Heirloom Cookbook
by Susie Middleton from Sterling Epicure


During the summer, we (almost) become vegetarians. In this fresh bean dish, the lemon juice is added just before serving to keep the beans a beautiful bright green. Adding it any earlier would cause the beans to discolor.

In a large pot of boiling salted water, cook the green beans until crisp-tender, about 3 minutes. Transfer the beans to a colander and rinse under cold water to stop the cooking.

In a large bowl, whisk together the oil, mustard, garlic, and salt. Add the onion, herbs, lemon zest, and green beans and toss to coat. Refrigerate at least 2 hours or up to overnight.

To serve, remove and discard the garlic, add the lemon juice, and toss well.

Green Beans
There are more varieties of green beans than nearly any other vegetable, but they all have one thing in common - it's best to pick them early. The younger they are, the more tender they are, and any strings are easier to remove - simply snap off the stem end and pull gently along the seam to remove the strings. If the beans are young enough, there's no need to snap off the pointed ends - they will become tender when cooked.

If you're unable to harvest and use the beans quickly enough, leave them on the vine or bush until the plants die and the pods dry. The beans inside will become hard and dry and, once shelled, can be kept and used all winter.

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