Dragon Tongue Beans
- Chef Sandy Madewell
- Aug 10, 2015
- 2 min read
So on our visit to the farm this weekend the girl's got their box of organic love. One of this weekends beautiful natural bounties were these wondeful and colorful Dragon Tongue Beans.
This bush bean starts out light green, then grows splotchy as it ripens. Can be eaten as snaps when young or shelled for hearty beans when mature.
So today I am hooking my newly farm loven gals up with a quick yummy recipe for these beauties. One reason lot's of folks do not travel outside of their kitchen comfort zone is because they are not familiar with all the varities. This is what getting back to basic's and Farm to Table is all about.
So here you go my budding sous chef's. Here is your recipe for your amazing Dragon Tongue Beans.
These beans are cooked until tender and then tossed through a tangy, piquant vinaigrette. If you don't like the taste of fresh tarragon, feel free to substitute parsley, dill, or another fresh herb of choice.
Directions for: Lemon Dijon Green Beans
INGREDIENTS
½ lb(s) green beans, ends trimmed (or yellow wax beans, or dragon tongue beans)
1 Tbsp freshly squeezed lemon juice
½ Tbsp dijon mustard
¼ tsp sea salt
freshly ground black pepper to taste
1 tsp agave nectar
1 small clove garlic, grated (use kitchen rasp)
2 Tbsp olive oil
1 tsp fresh tarragon, chopped (or 1 tbsp fresh parsley or dill)
DIRECTIONS
1. In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just nicely tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.
2. Meanwhile, in a bowl, whish together lemon juice, mustard, salt, pepper, agave, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon.
3. To serve, toss beans (pat dry if needed) with vinaigrette.
4. Note: Dragon tongue beans are not always found in grocery stores, but may be found in specialty whole foods stores or at farmers' markets. They are more flattened in shape, and have a light yellow base with purplish streaks. They are so fun and colorful, and taste delicious - though most of the purple coloring fades with cooking.
Chef Notes: You can use just good honey if no agave. And any herb is good if you can not get tarragon. As ALWYAS remember you can shoot me a question on my page before you get started.
Comentarios