Sunday, 28 June 2009


I don't have much of a story today. But I don't need one. I only need the green beans.

Slim, sweet, green beans: delicious raw but spectacular roasted.

From the garden of sisters Silvia and Josefina, the beans were beautiful on their own. Picked that morning, little white flowers from the flowering stalks still clung to them, and even in the 100 degree heat of the Healdsburg afternoon they snapped perfectly when munched as a snack.

But thank god we didn't eat them all. Because despite the heat, the mouth of the oven yawned for food.

Slightly charred, the pods crisped up in the oven while the small beans inside stayed smooth and soft. A sweet smokiness came with every salt-crusted bite, and I probably would have eaten the whole platter if there weren't others to share them with.

Roasted Green Beans

1 pound green beans
olive oil
sea salt

Preheat the oven to 450 degrees. If your beans have stems, stem them. Spread beans on a baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast 20 minutes, or 15 minutes on convection setting, stirring every so often. You want them browning, but not burnt. Refrain from removing them too early. Revel in simplicity.

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