Call me crazy, but this summer I was fortunate to have my youngest sister live with me for about six weeks. It was the first time the two of us lived under the same roof for an extended period of time in about ten years. I’m sure many of you reading this really do think I’m crazy, but I am so lucky to have such a wonderful family, that the six weeks flew by too quickly and now I miss not seeing her every day. She loves to cook and would frequently bring home fresh fruits and vegetables from the garden where she worked. One of the last treats that she brought home was a bag full of green beans.
Growing up green beans were one of my least favorite vegetables, which was strange because I never considered myself to be a picky eater. Then I realized that I wasn’t eating green beans when they were in season. Even though green beans still don’t rank at the top of my “favorite vegetables” list, I enjoy them when I eat them in the summer, which is when they are in season. They are so crisp, cooling and delicious – perfect for the summer heat!
Eating seasonally means that the food is going to taste its best because it didn’t have to fly half way around the world and ripen in the back of a truck. Instead, the produce ripened on the tree or bush or in the ground where nature intended it to ripen in order to maximize flavor and nutrients.
So next time you think you don’t like a fruit or vegetable check to see if you are eating it when it is in season in your area. This might make all the difference.
Ingredients:
4 heaping handfuls of green beans, whole
½ large red pepper, chopped
½ large yellow pepper, chopped
½ large onion, chopped
1 cup black beans, cooked or canned
Sauce:
3 tablespoons Extra Virgin Olive Oil
2 tablespoons honey
2 teaspoons balsamic vingarette
¼ teaspoon sea salt
½ teaspoon water
¼ teaspoon pepper
1 teaspoon thyme
Juice from 1 lemon
Directions:
In large pan add ¼ inch of water and add medium high heat
Add green beans, onions and peppers
While this is cooking, mix sauce ingredients in small mixing bowl and whisk together
Add black beans
Cook until onions are translucent and peppers and green beans are tender on the outside and crisp on the inside
Strain
Add sauce and coat evenly