Growing up we generally had green beans from cans. Man, they were awful! I can still feel the weird coating on my teeth and hear the ghastly squeak in my ears as I forced them down… I know canning is a great way to preserve food, but NOT green beans. Frozen is pretty good, but fresh is really my favorite for this vegetable—and we received a nice big bag each week in our share in August, so I got to try out a few ways beyond amadine (our favorite).
The August issue of Cooking Light had THIS recipe tucked away with farmer’s market recipes. It’s great as a side on a warm evening or with grilled food, and works well passed around family style. My husband enjoyed it so much he requested I make it again this weekend. It’s a keeper of a recipe.
Notes: I’m not a big fan of buying ingredients I won’t use otherwise, so I substituted yogurt that I allowed to thicken by putting in a coffee filter over a mesh strainer for the crème fraîche. The leftovers in the above photo have a lot of dressing on them, I think because it settled during the intial serving? At any rate, it was still good. :)