Green beans, aka French beans or string beans are a huge pantry staple over the summer months. That is because I insist on planting rows and rows and rows of them. OH allows me this obsession (along with the courgette one). The only stipulation being that I must make at least 6 different bean recipes each summer.
I really really like them – No other reason necessary.
OH is much more practical – they are very easy to grow. Also of course, they ‘fix’ nitrogen in the soil so are a useful part of the rotation. Mainly it is the fact that they are so easy and that like courgettes, each bean plant just keep giving and giving and giving.
Mini chef is even more practical – the rows of tall beans, stretching “up into the clouds” as she says, are just the best thing since butterflies and Charlie and Lola. You should see the both of us eating green beans fresh from the stalks.
The thing about green beans is that at first they seem very slow growing, then you take your eyes off them for a few days and suddenly they are 7 or 8 feet tall and you can see these wonderful tiny beans, just waiting to be eaten as soon as they reach 6 inches or so long. And the more you pick, the more you will get. So it is seriously win win.
The next four posts will include a guide on how to cook these beans, and three other bean recipes, to make sure you never get bored of these lovely legumes.
How to cook green beans.
Green Bean, roasted vegetable and almond salad.
Green bean thoran.