Cosse Violette, Je T'aime

Cosse Violette, je t'aime.  Por quoi?, you ask.

1. I'm a sucker for purple vegetables (I have founded a 12-step program for eggplant addiction).
2. These beans are the most amazing deep purple with hints of green at the tips.
3. The vines and flowers are equally beautiful shades of purple and lavender.
4. The plants are producing like crazy right now with beans dripping down everywhere.
5. The purple color makes finding the beans for harvest a cinch.  Reaching them isn't always so easy.
   
6. Cosse Violettes are flat instead of round, in lots of funky shapes.
7. They taste magnifique.

Only one thing makes me triste: Cosse Violette turn green when cooked.  But you will quickly forgive this shortcoming when you take your first bite.  Cosse Violettes (or any snap beans fresh from the garden) should be quickly blanched and sauteed to retain their amazing flavor.

Cosse Violette à la française

Ingredients

1-2       cups      Cosse Violette or other fresh snap beans
                         (quantity varies with the harvest)
2          Tbs        Olive oil
2          tsp         butter
                         sea salt

Procedure

1.  Boil salted water and blanch beans 3 to 5 minutes.
2.  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.
3.  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.