Crunchy Green & Yellow Beans + Thai Basil

I don’t think I had a particular like or dislike for fresh beans as a child, I ate them when my mum made them. But as an adult, I’ve come to love beans in season.

Nothing can beat that snap and crunch of a fresh bean.

This week, Farmer Dave’s had the vivid yellow beans and Kelly’s Farm Stand had the crunchy green ones, and there was only one thing I could do ~ cook them up!

I kept the recipe simple, using some Thai basil from Flats Mentor Farms, a clove of garlic, extra virgin olive oil and salt and pepper. And they transformed into crunchy sweet bites of summer.

Enjoy them as a cold salad, over rice, with grilled meats or by itself, it’s nature’s best crunchy candy.

Serves 4-6

4 cups of chopped beans
1 large clove of garlic
2 tbs. extra virgin olive oil
salt and pepper to taste
1 cup chopped Thai basil leaves

1. Wash, trim and dice the beans into ¼ inch pieces or larger if you prefer
2. Peel and grate the clove of garlic
3. Heat the oil in a pan and stir-fry the garlic on low heat, not letting it scorch – about 2-3 minutes
4. Add the cut beans to the pan and season with salt and pepper, stir-fry for 5-7 minutes
5. Add the basil leaves, adjust any seasonings and serve hot or cold