Farmer’s market season is now in full swing in lots if places. This is a nice way to do runner beans, or any bean with a nice, meaty, edible shell:
- Buy and wash fresh beans (duh).
- Boil a lot of salted water.
- Fill some large vessel (sink, bucket, soup pot, bath tub, kiddie pool) with cold tap water.
- Blanch whole beans in salted water in their pods until the pods are bright green (so still somewhat under done).
- Plunge hot pods into cold water to keep them from continuing to cook.
Option 1: the easier, lots-of-beans way:
- Brush outside of blanched pods with olive oil, then sprinkle with cracked salt and pepper.
- Cook over hardwood, or gas, turning once, until they are perfect.
Option 2: the pretty, fancy presentation way:
- Using a good sharp knife, carefully separate the halves of the blanched pods so that they lay open with the beans exposed. Make sure that the beans stay attached to the inside of the pod.
- Brush outside of pods with olive oil, then sprinkle with cracked salt and pepper.
- Cook over hardwood, or gas, face-up, tented under foil, until they are perfect.
- Serve with a very light drizzle of very good EV olive oil.
This is how I browned things when I lived in London and my oven was busted for 14 months. It works quite well, actually.
You do have a blow-torch at least, don’t you?