We continue to slog through green bean hell. Tons of green beans for 3-4 weeks, and now they’ve mutated into Roma beans: long, flat beans that you cook like green beans. Having already pontificated on how boring I find this vegetable, I don’t really have much to say in this post and will for the most part just jump into what I did. I will say this though: when a vegetable bores you to death, bacon is the key to invigorating things! My thoughts went to warm spinach salads with this one, cooking bacon with sweet onion and tossing that with warm, blanched green beans, fresh tomatoes, and a dressing made with mustard and dill. The end result was pretty wonderful for green beans: the beans were crisp and fresh, their taste mellowed by the sweetness of the tomatoes, the tang of the dressing, and the smokiness of the bacon. Huh… perhaps I should take my own advice when I tackle another 1.5 lbs of Roma beans next week…
1 lb green beans, ends trimmed
2 smallish tomatoes, chopped and seeded
1 small sweet onion, thinly sliced in half moons
4 strips Hempler’s uncured bacon, diced
1 tbsp fresh dill
1 tbsp Dijon mustard
3 tbsp olive oil, divided
2 tsp honey
salt and pepper to taste
Bring a pot of water to boil and add the green beans. Cook 3-4 minutes and then drain and run under cold water.
In the mean time, add 1 tbsp of olive oil to a medium sized pan and heat over medium flame. Add the onions and the bacon and saute 7-10 minutes or until bacon is crisp.
While the onions and bacon cook, combine the dill, rest of the olive oil, honey, and mustard in a large mixing bowl adding salt and pepper to taste. Toss in the green beans and tomatoes and the bacon and onions fresh from the pan. Adjust salt and pepper if needed.
CSA Count: 3
Green beans, tomatoes, dill