The beans are in (finally)! They taste best when cooked (just a little overcooked) until tender and just a little silky so that the rich flavor comes through, then tossed with good olive oil (one that's got a peppery bite to it) and sprinkled with coarse salt (the coarse crystals add crunch). If there are leftovers, try this simple salad (it makes a fine side dish or, with cooked diced chicken or ham, a simple meal).
To cook green beans, bring a big pot of water to a rolling boil and add the beans. Cook until they become bright green, about 7 or 8 minutes. They should be very tender and just a little crisp. Drain.
Beth Dooley is a Minneapolis author and cooking instructor.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley, at bdirish@earthlink.net or by mail to Star Tribune, Taste/ One Great Dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipes become the property of Beth Dooley.
