GREEN BEANS GALORE

My small, fenced-in huerta (vegetable garden) continues to delight, this week with more green beans than we can possibly consume in a couple of days. Freezer bags at the ready! And some favorite recipes.

This one, for beans and potatoes, is quick to prepare. With sliced chorizo added, it is like Potatoes a la Riojana. Without the chorizo it’s a terrific summer vegetarian dish (add smoked sweet pimentón).

One-day's picking. Some will be blanched and frozen. 

I love this variety of pole bean (Helda) that makes a large, flat, stringless pod. The beans somewhat resemble “Romano” or “Italian” variety of beans found in America markets but maybe have a crisper texture and sweet taste. 

To cook the beans: Snap or cut off the stem ends and tails, too, if you prefer. Cut the beans if desired. Bring salted water to a boil, add the beans. Cook the beans 3 minutes for crisp-tender, 5 minutes for very tender. Drain and plunge them into ice water to stop the cooking and fix the green color. 

Blanch the beans and add them to the pan once the potatoes are tender. Use the bean cooking water to cook the potatoes.

 

Green Beans and Potatoes, Rioja Style

Judías Verdes con Patatas a la Riojana

Serves 4

12 ounces green beans

Salt

¼ cup olive oil

1 cup chopped onion

1 ½ pounds potatoes

1 cup chopped green pepper

½ cup chopped red bell pepper

¼ teaspoon cumin

½ teaspoon hot smoked pimentón

1 teaspoon salt

1 ¼ cups bean cooking liquid or water

4 ounces chorizo, sliced (optional)

Cut the beans into 3-inch pieces. Cook them in boiling salted water until crisp-tender, about 3 minutes. Drain the beans, saving the cooking water.  Cover the beans with cold water.

Heat the oil in a cazuela or skillet and sauté the onions until softened. Peel the potatoes and cut-snap them into 1 ¼-inch pieces. Add the potatoes, green and red peppers to the pan with the onions and fry until the potatoes just start to brown. 

Stir in the cumin, pimentón, and salt. Add the water and bring to a simmer. Cover and cook until the potatoes are nearly tender, 10 minutes. Add the chorizo and cook 5 minutes.

Drain the beans and add them to the pan with the potatoes. Heat thoroughly and serve.

More bean recipes:

Green Beans with Tomatoes.

Green Bean Salad.

Green Beans with Garlicky Sauce.

Sauté of Green Beans and Cherry Tomatoes.

Green Beans and Ham Sauté.

Gypsy Stew with Green Beans and Cannellini Beans.