What do you call an old lady carrying beans? A BEAN BAG! Bet you can’t guess what this post is about……
Seriously, we should be eating more of these little cuties, as they are loaded with nutrients!
- they are low in calories (approx. 44 calories in 1 cup)
- excellent source of vitamins A, K, C, manganese, fiber, potassium, folate & iron, magnesium, thiamine, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin
OMG! Makes me want to go eat a whole bowl right now! This year my guys (hubby & teenage son) decided they’d plant pole beans among other things in our garden. Since I was born with two black thumbs and no green ones, we made an agreement early on that they would tend the garden and I would do the cooking! If you have a chance to grow your own food, I highly recommend it. Not only is it so much better for you, but it’s so much fun to be surprised every day with what comes out of the garden!
This green bean dish has become a family favorite. If you can find a Meyer lemon, it is SO worth it for the flavor! They are much more mellow and less acidic than the standard lemon, but if you can’t find one, a regular lemon will work just fine. Also, I keep a bag of ciabatta bread crumbs in the freezer for topping vegetable dishes. The texture of ciabatta makes for some really crunchy crumbs, and when you mix in some grated Parmesan cheese, it makes for a really tasty topping! Just take a loaf of store-bought ciabatta bread and pulse it in your food processor. Put the crumbs in a freezer bag, and they’ll keep in the freezer for a LONG time!
Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs
Adapted from Fine Cooking Magazine
- 1 cup fresh breadcrumbs (I use ciabatta)
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- kosher salt and freshly ground pepper, to taste
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Finely grated zest of one Meyer lemon
- 1/4 cup fresh Meyer lemon juice
- 1/4 cup heavy cream
- 2 pounds fresh green beans, trimmed
Preheat oven to 350°.
In bowl, mix breadcrumbs with 2 tablespoons of the olive oil, salt and pepper, and lay them in a single layer on a sheet pan. Bake in oven for about 10 minutes or until a nice golden brown color. Let cool, transfer to a bowl and mix in cheese.
In another bowl, whisk lemon zest, juice, cream, a pinch of salt and pepper and slowly whisk in remaining 1/2 cup of oil. Taste for seasoning and add more salt or pepper if needed. Bring a large pot of salted water to a boil, add beans and cook just until tender, 4-6 minutes. Drain well and toss the beans with vinaigrette. Transfer to serving platter and top with breadcrumbs.