Ghee Based Green Beans
Photo: Carolina Ayala / Contributor
A variety of green beans have flooded the market, from the traditional green beans to varieties that are lighter green in color, and some variegated with purple hues with interesting names like Dragon tongue hued. From Plant-it-Forward to Animal Farm Center and all the farms in between, green beans are covering farmstand tables at markets. In the spirit of starting new customs this year, I wanted to explore eating vegetables I tend to shy away from, and green beans is one of them. They need to be cooked long and slow to extract their best flavor so here they are braised with ghee and a little bit of water. If you don’t have ghee, use butter or any other fat. Ginger and mint add aroma and a touch of lightness to the green beans.
To avoid losing any of the vitamins and minerals green beans are filled with, do remember to cook off all the liquid so it goes back into the beans. Next week, as suggested by a Texas native who now lives in Louisiana, I’m bringing you my iteration of a local favorite, Texas caviar.