Hungarian ingredients, modern technology – this was the main thing I took home from Mór 24 last week, I wanted butter beans with romesco sauce again the next day. I was not even surprised when it turned out that there was a lot of this raw material in the garden, which had to be quickly plucked and used in many ways, at least sometimes things happen constantly in life. I kept it in the simplest and best way, then played with it, grilled, salad, fermented, turned into salad, and pickles that lasted all summer.
With all this, I do not want to say that vegetables, broth, and especially balwcliffe, are not great things, and that dill, sour cream and fatty meat are not an excellent companion for summer beans, but since we know this and know how well it will be, let’s take the less common methods and structures that can be In them this basic substance works in similar harmony.
First, I tried the simplest Italian method, which isn’t quite suitable for this type of bean, but I thought it would work just fine with it too – and it really worked. The method is inspired by ‘fagiolini alla genovese’, in which green beans are sautéed with garlic and anchovies. There are two ways to prepare this dish, with olive oil or butter, and since garlic and anchovies are used to bring out their flavor in the butter, I chose this dish. It’s also great as a side dish with simple meats, but with other vegetables, it’s also perfect for a vegetarian dinner, and I think it goes well with beer or ice skates too.
Garlic, anchovies and butter – Photo: Bori Ács / Telex
Green beans in garlic butter and anchovies
Basic materials:
500 grams of green beans
50 gm butter
4-5 cloves of garlic
4 anchovies slices
salt pepper
I prepare green beans in such a way that they maintain their crunchy texture. I pinched the trunk. To do this, it is enough to put them in boiling water for three minutes, then remove and cool. The water should be more salty than we usually think is enough, because the beans have a hard time absorbing the salt, and they spend very little time in the water. The other method is to steam it in a filter over running water until you get just the right consistency.
Meanwhile, melt butter in a skillet and add chopped garlic and anchovies. I heat it until it has a strong aroma. Add boiled or steamed beans and serve.
Fermentation is healthy, simple and amazingly tasty, this way you can also make up for the periods when green beans are in short supply. You can also ferment it, and the end result is very similar, you only need to use good bread, and we wrote more about it here. What’s more: if you manage to pickle a lot of green beans, then it’s worth trying what it’s like to cook palo or vegetable soup from this already sour ingredient, it gives a deeper and more complex result.
Photo: Bori Ács / Telex
Fermented green beans
Basic materials:
A kilo of green beans
Approximately. 2 liters of salty sauce (2-5%)
Seasonings to taste (garlic, dill, bay leaf, etc.)
I pinch the green bean stalks and put them in a sterilized jar very tightly. Prepare the sauce: Mix the salt in clean water until it dissolves. I pour the green beans with the salty juice and put some kind of weight on top so that not a single piece of the vegetable sticks out from under the water. (There are special clamps for this, I boil large stones in vinegar water and use them.) I put them in a dark, evenly warm place, and put a deep dish under them, as they drain a little for the first few days. You can taste it after three or four days. Once it becomes sour, you can put it in the refrigerator. The current portion of this year’s first fermented cucumber smoothie is approx. I started adding the remaining 100ml, so the process started especially quickly.
By analogy with roasting asparagus, I also tried the iron skillet, and the green bean roasting technique, and it turned out amazingly good. If you’re going to have a barbecue this summer, try the same over an open fire, the smoke and char give you a great taste.
Photo: Bori Ács / Telex
Charcoal roasted green beans
Basic materials:
Half a kilo of green beans
Two tablespoons of olive oil
salt pepper
I pinch green bean stalks, then mix them in a bowl with olive oil, salt, and pepper. I heat a heavy cast iron skillet to a very high temperature and roast the green beans in small portions. Therefore, it is good on its own, or just with sour cream, thick yogurt, or maybe pesto. I also didn’t think for a long time how good pesto with green beans would taste, then I discovered the potato pesto version, and I actually thought differently about all this.
This version is inspired by 24 green beans with the aforementioned Romesco sauce, with the difference that I didn’t make a sauce out of peppers and tomatoes, but simply mixed the ingredients together.
Photo: Bori Ács / Telex
Green bean salad with roasted peppers
Basic materials:
two chili
Quarter of a kilo of green beans
6 cherry tomatoes
Big handful of almonds
Hot pepper or chili flakes
salt pepper
Two tablespoons of olive oil
1 tablespoon of red wine vinegar
I pinch green bean stalks. I put it in hot, heavily salted water. Throw in the green beans and let them cook for three minutes, then remove and cool immediately. In the meantime, burn the pepper skins: this can be done over an open fire or gas flame, or with a pocket kite. I scrape off the charcoal husk with a sharp knife, cut it into slices and add it to the blanched beans. Cut the tomatoes in half, roughly chop the almonds and fry until golden in a dry frying pan. I mix a marinade from oil and vinegar, sprinkle the salad with it, then sprinkle with almonds.
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