With any seasonal vegetable it is about enjoying it when it is fresh even if that means adopting it the to the cuisine you are cooking that day. So in green bean season try adding some feta and hazelnuts when eating braised lamb, or some lemon juice and butter if you are cooking trout in a French style.
If you are eating burritos, tacos or spicy enchiladas then try these Mexican green beans. This green bean recipe is quickly tossed with cumin, and cherry tomatoes and finished with lime juice and cilantro.
Cumin and Cherry Tomato Green Beans(serves 2)
1. Place a large pot of water on to boil. PIck the tips off of the green beans and wash them. When boiling add a generous quantity of salt and the green beans to the water.
2. Prepare a large bowl full of ice and water. When the green beans are cooked slightly al dente (4-8 mins) drain and quickly transfer to the ice bath. Allow to cool for 5 minutes and then drain again, set aside.
(This can be done ahead of time, even a few days ahead of time.)
3. Heat a skillet to medium high heat and add the teaspoon of oil. Add the cherry tomatoes, cumin and the green beans. Toss for one minute, then add the lime juice plus a healthy pinch of salt. Continue tossing until the beans are hot. Taste for seasoning and add salt as necessary
4. Toss in cilantro, toss one last time and serve.