There are over 40,000 bean varieties worldwide. We grow a mere 5-10 varieties in any given season. The average person has probably only tasted a handful of beans so it’s fun to show off the different colors, shapes, and sizes. For the most part, all of the beans that we grow can be used interchangeably with green beans.
Flavors that pair well with beans:
- Garlic, shallots, leeks, or onions
- Sauteéd mushrooms and onions
- Butter and herbs (tarragon, chives, thyme, parsley)
- Basil, balsamic vinegar, red onion, and parmesan
- Toasted nuts (almonds, pecans, hazelnuts)
- Bacon or panchetta
- Chilies, peppercorns, sesame oil, and soy sauce
- A squeeze of lemon
Green Beans and Tomatoes
1 ½ cup beans (green, yellow, romano, purple dragon)
1 clove garlic
1 small onion or shallot
1 cup chopped tomatoes
4 tsp cider vinegar
1-2 tbsp olive oil
10 kalamata olives
- Bring a large pot of salted water to a boil. Cook green beans 5 minutes. Remove and drain, then plunge into a bowl of ice water. Remove and drain after 5 minutes.
- While waiting for water to boil, toss onion in cider vinegar. Chop olives with garlic. Chop tomatoes.
- Toss olives and garlic with cooled beans. Add tomatoes.
- Remove onion from vinegar and sprinkle on top of bean mixture. Whisk vinegar with olive oil. Pour dressing over and toss. Season with salt and pepper.
Try these additions or substitutions:
- Add 1 tsp of dried oregano or basil, or a handful of fresh basil.
- Top with grated parmesan cheese, crumbled feta, or fresh mozzerella.
- Add some lemon zest.
- Substitute balsamic or red wine vinegar.
- Serve over a bed of greens.
- Toss with some cooked pasta or potatoes.