Last week we made a stop at a road side farm and picked up some fresh veggies, including these beautiful yellow beans. There they were in little green pints and straight away I knew I wanted to get some, because it’s the perfect season to enjoy them. They remind me of my Grand-Maman’s garden. When I was a little girl, I would help her pick them for dinner and all the while, eat handfuls of them raw until my tummy hurt. But it was worth it. Their smell, their taste, their crunchy texture is all that is good and golden about homegrown vegetables.
The thing about fresh produce is that the flavor is already included. You needn’t do much more to enjoy nature’s bounty! For this recipe, I used a small amount of coconut oil, black pepper, and herbes de provence. That’s it, that’s all, that’s yuuuuummmmy!
What’s been popping up at your Farmer’s Market this week?
Roasted Yellow Beans
1 pint (2 full cups) of yellow beans
3 Tablespoons of coconut oil (oil should be organic and unprocessed)
1 teaspoon black pepper
1 teaspoon herbes de provences
- Wash yellow beans thoroughly and pat dry.
- Chop off the tips on either side of the beans, if desired.
- Create a large foil pack; cut a large rectangle, fold in all four sides.
- Place 1 Tbsp of coconut oil on the bottom of the foil pack, rub it around.
- Now place the beans on top of the oil.
- Drizzle the remainder of the oil on top and toss the beans.
- Sprinkle with a pepper and herbes de provence.
- Fold up the pack again on all four sides, securing at the top.
- Roast in the oven at 350 F for 35 minutes.
- Open the foil pack at the top, using a tong, and broil for 5 minutes at 500 F.
- Enjoy as the perfect side!