We love green beans, especially these McCaslan beans, which seem to have more flavor than the Kentucky Wonder I've grown in other years. These seeds came from Southern Exposure. I planted them the third week of August, and they're bearing heavily now. The story goes that this variety was grown by the McCasland family, in Georgia, well before 1900. They're good as green snap beans and as shelly beans, and what we don't eat fresh, I put into the freezer. (Blanch three minutes, cool fast in cold water, freeze.) The plants are open pollinated, so I can save seeds and plant again in the spring 2011 garden.
Tonight, we're having these cooked with ginger, garlic, and onions. Bill always likes his beans cooked longer/softer than I do, so I scoop mine out of the sauce and let his cook a bit longer.
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger or 2 tablespoons candied ginger
8 cloves garlic, minced
1/3 cup chicken stock (boullion okay)
Wash the beans, trim the ends, and cut into 2" pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5-6 minutes, until the green beans are tender crisp. Drain beans and set aside. Heat oil. Add ginger, garlic, and onions, and sauté until onions are translucent. (Watch: garlic burns easily.) Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally. 4 servings.
Reading note. Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans. --Marcelene Cox