Haricot Verts aka Green Beans

The other day it was Herbes de Provence and today it is Haricots Verts which is a fancy French word for thin green beans.  Some time ago I sowed too old green beans too late in the season.  Yes, the plants grew and bloomed but the beans looked pitiful.  The freeze took care of the vines and that was the end of the beans.  So I thought.



I was out in the garden this morning and to my amazement found almost too large beans and too frozen.  I picked them and cut them up for cooking.  Would it make any difference to the beans if they were frozen in or outside the freezer?

I thought that I would take extra care to treat this surprise.  I salted the water in a large pot and let it come to a boil and then gently transferred the beans from a bowl to the pot.

While the beans were boiling gently, I fried bacon to season the beans,  thinly diced a bit of red onion, made zest from a lemon and mixed them together to add to the beans after they finished cooking and were plated

The large green beans turned out very well and we will enjoy eating them for many a days next week.

We will be ready to start planting green beans in March (zone 9) for a bountiful harvest in about 2 months later.

Keep it Green!

Keep warm!

Thank you for visiting.