Wednesday, September 17, 2008

Roasted Rattlesnake Beans



Last year I planted some Rattlesnake Beans (do you, like me, ever pick seeds just because they have a cool name?) from Pinetree Garden Seeds and didn't clean off my bean trellis last fall. This spring I got some volunteer plants. I also planted another variety of pole beans this spring but the volunteer Rattlesnake Beans actually did better. This article says that saving seeds from your garden year to year makes them do better in your microclimate, so I'm going to try to purposefully save some more this year.

Here's one of our favorite ways to eat them...

Roasted Green Beans

Fresh green beans, de-stringed (not sure if that's a word) if needed
Olive oil
Kosher salt and fresh ground pepper

Place the beans on a cookie sheet and drizzle them with a little olive oil. Sprinkle with salt and black pepper. Toss them with a spatula so they are evenly coated with oil and shake the pan so they are on one layer. Roast at 450 F for about 15 minutes or so. These are so yummy to me that I think even people that don't usually like green beans would like these...

5 comments:

Nikki said...

This is my favorite way to eat green beans.

Amy said...

This is pretty much how I make broccoli. The ends turn out crunchy and crisp and I've even converted a couple of haters. =)

jess @ lost button studio said...

Amy...I will have to try broccoli this way. Sounds great!

littlebrownpen said...

Yum! My mother-in-law makes hers by sauteing some onions and garlic in olive oil, adding the beans, then drizzling balsamic vinegar over them. Divine!

jess @ lost button studio said...

Yum...that sounds good too!