We received a truly astonishing quantity of Green Beans from our farmshare in August and September. This is how we ate them for weeks and we didn’t get tired of it! Green Beans are not in season here in November, but I like to have them at Thanksgiving. I usually make Rima’s Indian Inspired Green Beans (or preferably, ask Rima to make them), but this new green bean recipe would make a great Thanksgiving dish. It is very fast and easy to make. The Walnut Vinaigrette is also nice to keep on hand for arugula salads. Not baby arugula (ew) full grown, spicy arugula.

Walnut Vinaigrette

Ingredients

• 1/3 cup Walnuts
• 1/3 cup Olive oil
• 2 Tablespoons sherry vinegar
• The zest of 1/2 lemon
• the juice of 1 lemon
• 3 large or 4 small cloves of garlic
• 1 teaspoon agave nectar or some other sweetener
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

Combine and process all of the ingredients in a blender. You can make it totally smooth and creamy or leave a little bit of texture (I prefer the later). This keeps well in the fridge for a week.

Blistered Green Beans

Ingredients

• 1 pound Green Beans, trimmed and left whole
• enough mild oil to slick the bottom of your frying pan (about 2 Tablespoons)
• Maldone salt to taste (or some other crunchy salt that you like)
• fresh ground pepper to taste
• Walnut vinaigrette (recipe above)
• Arugula (optional)

Instructions

Heat the oil in a wide frying pan over medium high heat. Once it’s very, very hot add the green beans in a single layer. If they don’t all fit, do them in batches. Cook for about 2 minutes, until the sides touching the pan is starting to blister. Add 3 Tablespoons water and put a lid on the pan. Cook for 5 more minutes. Repeat if you have more beans. Season as soon as they come off the heat. Serve on a bed of arugula (if you like) with walnut vinaigrette.