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Dragon’s Tongue Beans

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Category : August, Recipes, Side Dishes, Vegetarian

Dragon's Tongue BeansToday’s recipe is a good example of how little you need to do to produce extraordinary flavors when cooking with fresh, local ingredients picked ripe. There is so much natural flavor in Dragon’s Tongue beans that a little butter, basil, salt and pepper are more than enough to round out the dish. Dragon’s Tongue beans are a variety of green beans which are yellow like wax beans, but with vivid purple stripes. They are tender and sweet, with no tough strings. Just wash and steam! How easy can it get? 

Note: Much of the purple color on Dragon’s Tongue beans disappears while cooking. Does anyone know how to preserve the color?

Dragon's Tongue Beans
 
Prep time
Cook time
Total time
 
There is so much natural flavor in Dragon’s Tongue beans that a little butter, basil, salt and pepper are more than enough to round out the dish.
Author:
Recipe type: Side Dish, Vegetarian Side Dish
Serves: 2
Ingredients
  • 2-1/2 cups Dragon’s Tongue beans (Field of Greens farms, Everson)
  • 2 tbsp butter (Breckinridge Farm, Everson)
  • 1 Tbsp fresh basil (home garden, Lummi Island)
  • Salt to taste (see Exceptions)
  • Tiny pinch of dried habanero pepper powder (friend’s garden, Lummi Island)
Instructions
  1. Put one inch of water in a saucepan and bring to a full boil.
  2. Put the beans in a steaming basket over the boiling water and steam for 3-4 minutes.
  3. Remove from heat.
  4. Toss quickly with the remaining ingredients. Serve immediately.

 

Serving Suggestions:

Makes a good side dish for nearly any main dish.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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Comments (2)

This link provides an explanation of the color of purple beans, or any purple veggie and how best to preserve the color.

http://www.myspace.com/surcentrofarm/blog/513629675

The way to prevent or lessen the color change of any cooked purple vegetable is to soak it before cooking in vinegar or lemon juice, increasing the acidity. Then minimize cooking. Because anthocyanins are tasteless, preserving the purple color will have no effect on flavor.
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I wonder then, why my purple beans turned a pale uninteresting color when I pickled them in vinegar. Did a cold pack and a 15 minute hot water bath.

Interesting! Thanks, Shirley! Will do more experimenting.

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