Green Beans alla Napoletana
They aren’t green, so what do you call them? Purple Beans? Violet Beans? I’m not sure, but they do turn green once they are cooked, which is disappointing, but it leaves them with the name of green beans. I found these at the Farmers Market at one of the organic stands, which are like little jewelry stores, with a few selected vegetables, all wonderfully unique, beautiful and generally very expensive.
I love long beans (that is a fitting name!), but I’m not always sure what to do with them. You never want to get too fancy with beans, they have such wonderful flavor on their own. I’ve seen people sauté them with almonds, which I am sure is delicious, but my husband happens to be allergic. I love them Southern style, mushy and overcooked, but you can’t do that with beans this beautiful, so I went with Neapolitan style, which is fresh for the summer months. A drizzle of olive oil, the juice of half a lemon and sliced garlic. Perfect.
Long Beans alla Napoletana
- 1 pound green beans, ends snapped off and rinsed
- juice of half a lemon
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, sliced very thin
Bring about an inch of water to a boil in a shallow pan with a steamer. When the water starts to boil, place beans in the steamer and cover. Steam for about 5 minutes and check a bean by biting into it for doneness. I prefer them a bit crunchy, but my husband likes them less crunchy, I try to balance between the two. When the beans are done, place them in a strainer and rinse with cold water to cool them and to stop the cooking.
Allow them to cool for a few minutes and place in a bowl. Drizzle olive oil, lemon juice and sliced garlic. Toss well and serve either cold or at room temperature.