Knowing Beans

Besides being different colors on the outside, there’s not much difference . . . after all, they’re just beans, right?

Henry David Thoreau, and anyone who has ever grown their own, or had fresh-picked beans from a local farm, would beg to differ. In Walden, Thoreau writes about his “singular experience” of “planting, and hoeing, and harvesting, and threshing, and picking over and selling them,” concluding: “I was determined to know beans."

If you too are determined to know the many excellent flavors and textures of beans, you’re likely to find these and more in your CSA share and at Henry’s stand at the Evanston Market: succulent Blue Lake, skinny French Filet or Haricots Verts, Kentucky Wonder, Yellow Wax, Royal Burgundy, tiny Tres Fin, and the large, broad Dragon Tongue and Italian Flat beans.

Many people gravitate toward the slender French beans and steer clear of the big, broad Italian Flat (also known as Romanos, pictured above) and Dragon Tongue beans, jumping to the conclusion that big beans must be over-mature, tough, and stringy. But those big beans are sweet and tender, with rich deep flavors, so don’t pass them by!

All varieties of beans are super-easy to prepare. Simply put a pot of salted water on to boil, and while it’s heating up, remove the tips and tails, and snap the beans into 2-inch lengths. Then drop them into the boiling water and taste-test after 3-4 minutes. A tiny Tres Fin will take less time than a standard green bean, which will take less time than a Romano. Keep testing every minute or so until the beans are no longer crunchy. After you drain the beans, toss them with olive oil, plain butter, herbed butter, or garlic mayonnaise and serve. Or try this great combination of summery tomatoes and beans.

BASIL SUMMER BEANS with FRESH TOMATOES and GARLIC

2 cups beans (any variety)


2 tbsp olive oil

1 cup fresh chopped tomatoes

4 cloves crushed garlic


1 tsp chopped parsley, basil, tarragon (or herb of your choice)


Salt and black pepper to taste

Cook the beans for 3-4 minutes. Drain well and put in a frying pan with the remaining ingredients. Cook until beans are very tender.  

Combine all ingredients in a bowl and toss well to combine flavors. Allow to sit at room temperature at least ½ hour, then re-season as needed.

Putting Up Beans: Top and tail the beans, then drop into boiling salted water and blanch for a few minutes, until they turn bright green and are tender-crisp. Chill under cold running water and then freeze.

NUTRITIONAL HIGHLIGHTS: Beans are low in calories and high in fiber. They also have good amounts of protein, vitamins C and A, and beneficial minerals like calcium.