Cosse Violette, je t'aime. Por quoi?, you ask.
- I'm a sucker for purple vegetables (I have founded a 12-step program for eggplant addiction).
- These beans are the most amazing deep purple with hints of green at the tips.
- The vines and flowers are equally beautiful shades of purple and lavender.
- The plants are producing like crazy right now with beans dripping down everywhere.
- The purple color makes finding the beans for harvest a cinch. Reaching them isn't always so easy.
- Cosse Violettes are flat instead of round, in lots of funky shapes.
- They taste magnifique.
Cosse Violette à la françaiseIngredients
1-2 cups Cosse Violette or other fresh snap beans
(quantity varies with the harvest)
2 Tbs Olive oil
2 tsp butter
- Boil salted water and blanch beans 3 to 5 minutes.
- Drain immediately in collander. If cooking right away, skip to step 3. If not, run the beans under cold water to stop the cooking process.
- Heat olive oil and butter together in saute pan over medium heat. Saute beans 3 to 4 minutes. Lightly sprinkle with sea salt before removing from pan. Serve immediately.