Monday, August 17, 2009

Dragon's Tongue Beans With Garlic

Dragon's Tongues!

Yes, that's what I said. Dragon's Tongue. Really, what else could they be called? I admit I had never even seen these beans until I happened upon them in my local health food store. They were grown locally on a farm nearby in Quebec, and wow, did they ever look cool sitting there in the produce section. When I checked to see what they were called, I was totally sold. These are the closest things to magic beans I've ever found.

They get slightly less dragony looking after they've been steamed, but they made a lovely and delicious side dish for our let's-try-to-cook-with-as-little-heat-as-possible Friday night dinner. (Holy crap it's hot here. In the thirties and sunny and humid until Tuesday. Come on, Tuesday! Before I melt.) Extra tasty with fresh garlic from the farmer's market and fresh basil from my front porch.

Dragon's Tongue Beans in Garlic

Dragon's tongue Beans With Garlic

2-3 cups of beans (it's hard to measure beans. I used the quantity pictured above.)
water for steaming
2 tbsp olive oil
1 clove crushed and chopped garlic
1 handful of fresh basil, chopped (or 1 tbsp dried)
salt and pepper

Steam beans for five minutes until yellowy and not very speckled.

Combine all other ingredients, except salt and pepper, in a bowl and add beans. Toss to coat.

Season to taste with salt and pepper.

Some Notes:

-The Man of Science has taken over Tuesday night dinners because that is my volunteer night and I tend to arrive home tired of prepping and serving food and washing dishes. He plans his meals carefully and in advance (as you'd expect from a scientific gentleman) and so I happily get a preview of what he is going to cook. Last week it was cuban black beans and rice with some spiced tofu and fresh salsa. This week it is Ethiopean food. Most of the recipes he uses come from this cookbook which I got him for his birthday because he mentioned it had been his favourite years ago. Out of print, but highly recommended.

-My garden is a hot mess right now, with tomato plants higher than my head and the gigantic zucchini and squash plants getting more gigantic by the day. I pulled out all the lettuce (it was done) and I have no idea how the hot peppers are going to work out, but it is certainly not dull out there.

-Oh lord, the heat. Pass me another smoothie.



•¦Amy¦• said...

That looks good.
I've never heard of those beans either...

HayMarket8 said...

Ive never seen these before myself but it looks like you made it work!

Tara said...

So neat! I've never heard of them before and you made them look delicious!

Melisser; the Urban Housewife said...

Oh my word, those are beautiful! I'm always impressed with the bean varieties out there.

The Voracious Vegan said...

Dragon's Tongue Beans!!?! Hell yes! I've never heard of them before, never seen them before, but I already know they are my favorite! AWESOME! You make them look soooo yummy.

J. said...

I'm glad I'm not the only one who'd never seen them before!

kristenita said...

delicious!! thanks, I got these from my CSA farm share & had no idea what to do with them. I didn't have fresh basil, used dried.

J. said...

Great to hear!

Jess said...

OK, I'm late to comment on this entry....but wow, those are cool beans. I bought some purple string beans at the Farmer's market last week, which were actually green beans on the inside. They too lost their purple pigment when steamed.....reminding me of those god-awful "Hypercolour" T-shirts from the 90s that kids would wear to gym class, and their arm pits would change colour due to body heat. Weird. Anyway, I do wonder where the purple goes???


Heather said...

I have these growing in my garden; a fellow gardener gave me a packet of 50 seeds and all of them germinated and grew strong! I just picked my first two big handfuls yesterday and am glad to have come across this recipe idea. This will go nicely with dinner tonight!

Jennylou Raya said...

i got these in my CSA box this past week and just now thinking of cooking them. i googled and look what i found - YOU. I also got basil in my box so i will use your recipe. thank you for posting =)

Franci said...

I bought 1-1/2 pounds of these from my local Door to Door organics. I strung mine up on some strong fishing line and hung them to dry to make Leather Britches this winter.