Cosse Violette Purple Beans with Sage Salt and Lemon Brown Butter

Lemon brown butter and Sage Salt elevate the lowly snap bean to a memorable side dish.   A beautiful way to enjoy the last of the season's Cosse Violette harvest.

Ingredients

2         cups         (more or less) Cosse Violette beans,
                           or any snap bean, trimmed
2         Tbs          unsalted butter
1         tsp           lemon zest
                          juice of 1/2 a lemon
                          Sage Salt

Procedure

1. Boil water and blanche beans.  Remove from heat and run beans under cold water to stop cooking immediately.
2. Melt butter over medium.  When foam subsides, stir frequently.  When white solids turn brown and butter is fragrant, remove from heat.  Add lemon juice and stir well.
3. Put pan back on heat and add blanched beans.  Saute, adding 1 tsp sage salt and lemon zest.   Cook until beans are tender, adding more sage salt to taste.

If you like this recipe, try Roasted Cauliflower with Sage Salt and Lemon Brown Butter.
Here's a lovely, simple way to prepare Cosse Violette beans.

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