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I love fresh green beans. They are one of my favorite summer foods. And the green beans from our garden are top notch. I don’t know what the magic factor is, but I swear, there is something special about our garden’s green beans. Even my lizard (a bearded dragon who lived a long and happy life) would snub store-bought beans in favor of our home grown ones.

Maybe it’s all the love and good vibes we send to the garden . . . or maybe it’s the organic compost painstakingly collected all year. Whatever the reason, I’m very happy to be able to walk out the back door and eat fresh beans off the vine.

This year, we tried some tri-colored bush beans in addition to regular green beans:

purple, yellow, and green beans from the garden © 2012, Juniper Stokes

With beans this good, I find simpler is better for serving them. Here’s my favorite way to enjoy garden beans.

Perfectly Steamed Green Beans with Dill

  • 1-2 cups green beans (or tri-colored!)
  • 1/2 tsp dried dill
  • butter, salt, and pepper to taste*

*I use olive oil instead of butter to make a vegan version.

First, prepare the beans by washing them and trimming the ends. I like to leave the beans long, but but feel free to chop them into bite-sized pieces if you prefer. Next, bring a small amount of water to boil under a steamer insert in the bottom of a medium-sized pot. Once the water is boiling, turn the burner to medium heat and add the beans. Next sprinkle the dill over the beans to allow them to absorb the flavor as they cook.  For perfectly steamed beans, cook covered for 5 minutes, then remove the beans from the heat. The beans can continue to sit in the steamer for another 4-5 minutes without getting too mushy. Serve the beans with a dollop of butter and salt and pepper to taste. Enjoy!

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