French fillet beans, AKA Haricot Vert, are in season. Kilpatrick Family Farm, had them in all their waxy, snappy glory on Saturday at the Saratoga Farmers Market.
After our quick trip to the Catskills, we came back late this afternoon not wanting to go to too much trouble with dinner. Take-out is not really an option due to our food allergy situation. Charles made chicken salad sandwiches with left over beer-can chicken, grapes and some tarragon from our herb garden. I decided to make something simple with the beans.
French Beans Sautéed A La Goodness
handful of beans, trimmed
2 T olive oil
1 T fish sauce
2 garlic cloves, minced
2 T sunflower seeds, semi-crushed (I used my mortar & pestle. If you don’t have a tree nut allergy like we do, Walnuts or pine nuts would be wonderful here)
Heat skillet on medium heat with 2 T of olive oil and add green beans. Give it a couple of turns then add fish sauce and sunflower seeds. Once heated add garlic. Heat until garlic is incorporated but not browning. Let sit for a minute so the flavors can mingle and set. Enjoy.