Receta Purple Green Beans with Black Garlic
During a last hurrah outing the Thursday before school started, Amy stopped by the Billings Forge Farmers Market in Hartford. Why did it have to be a "last hurrah"? Alas, this market is only open on Thursdays from 11 to 2, and that's pretty much prime school time, so we can never make it. But we have a soft spot for this particular market, because it is located in Frog Hollow, the Hartford neighborhood where Chris lived for ten years before we bought our house.
During that time, Frog Hollow was in need of some revitalization, and the Billings Forge Community Works brought just that, transforming an old forge in an urban neighborhood into a true community force. Partnering with one of the best farm-to-table restaurants in Connecticut (and neighborhood employer), and consisting of a studio/community space, a teaching kitchen with a bakery/cafe, a community garden, apartments, and a youth program in addition to the market, the Works is doing a world of good.
So, for the last time for a long time, Amy headed to the market before meeting friend Joanne for a grown-up lunch (also, for the last time for a long time). And she found something she had never seen before! Purple green beans! They turn green when you heat them! So here they are: purple green beans that we sauteed in ghee and tossed with black garlic for a delightfully interesting (and colorful) side dish made with odd ingredients.
Purple Green Beans with Black Garlic
Ingredients:
Snip the ends of the beans and cut them in half. Melt ghee over high heat in a large saute pan. Toss in beans and allow to cook, untouched, for 4-5 minutes, until nicely seared. Add the garlic and toss. Cook another 4-5 minutes and serve hot.