Butter, Bellyaches, and Burgeoning Nostalgia

A Better Way to Green Bean

Soggy, color decayed, barely warmed through, a dab of butter, IF I was lucky, maybe a can of cream of mushroom soup to call it a casserole, bits of limp bacon if I was really lucky. Devoid of freshness and drained of nutrients, who could ever be inspired to eat this? These are best kept dusty on the back shelf, or in a bunker you’re building that is fully stocked for the apocalypse.

Up until the age of 10, this was my experience with the dreaded vegetable. And I was under the impression that I did not like green beans.

NO. I hated green beans.

Enough to screw up my face and become the petulant child that wouldn’t eat their greens, OR even look them in their lifeless face. I couldn’t bear it, and I wouldn’t stand for it. I don’t dislike many vegetables, but these were in a class of their own.

Until everything changed.

My family was visiting my Aunt and Uncle, who owned a produce farm outside of Seattle. I LOVED it there. It was the polar opposite of the dusty desert where I grew up. The highways were surrounded by trees. Who could have dreamed up such a beautiful way to commute?

I felt wild and free on the farm, and there was always lots to explore. This is every kid’s dream (and maybe my adult dream, too). The farmhouse sat at the top of the property, keeping a watchful eye on the land below. It was charming with a big porch and a screen door that sounded like quintessential childhoods. It looked old but was not run-down, my favorite combo.

The barn was old, as most barns are. Are there new barns? Or do they just build them to look weathered? Down the hill, lined with blackberry brambles, was the start of the rows of vegetables: beets, onions, green beans, the list was endless. Beyond that, a river that we were told to leave alone.

This was our playground, we romped and scampered and ate so many sun-kissed jammy blackberries that our fingers would be stained purple, and we were inches away from a bellyache or a sleep in the bathroom situation.

Playing outside was heaven, but what I really looked forward to was the food (nothing has changed). My aunt’s cooking, farm cooking, her generation, I am not sure what to credit here, but her food was incredible.

And full of butter!

The farm kitchen was large and inviting. The stove had multiple pots and pans popping and sizzling away. It was the ipotemy of cozy. At this particular dinner, I don’t recall anything that was served except for the green beans. They were not from a can. My uncle, who always had a soft spot for me, invited me over to his side of the table to try a taste of my first farm-fresh green bean. I was a good sport and accepted the invitation with the encouragement of the group.

I took my fork and stabbed at a smaller piece of brilliant green; it was dripping a little, so I quickly popped it in my mouth before I got cold feet. This experience turned my food world upside down and was a pivotal culinary awakening!

It was like nothing I had ever tasted. It was fresh and crunchy and dripping with richness! (Oh, hey there, butter.) A green bean picked straight from the farm, just steps from where we were eating, sautéed in butter. Nothing was better than this. I excitedly asked for more. On what planet was THIS what a green bean tastes like? MY brain could not grasp the difference between the vapid canned green beans versus this dreamboat of a vegetable.

Why would we choose to eat a canned green bean when we could eat a fresh green bean? My ten-year-old brain could not compute this complicated math equation. (As an adult, I understand, but do I?)

After that culinary breakthrough, canned green beans were dead to me. I never willingly ate another canned one again. Once you’ve had the real thing—fresh, buttery, alive—there’s no going back.

Which brings me to my only real point. This isn’t about canceling casseroles—it’s about respecting the green bean. Make your casseroles, I dare you! Just promise me you’ll use fresh beans instead of canned. I guarantee you’ll be happier, and if not, I offer a full refund (of what I am not sure).

We are going full send on green beans today. Opting NOT to drown them in cream and cheese (but maybe a touch of butter🙃). We are highlighting the assets of this green vegetable and making a salad! (Pause for applause.)

The best part of this salad is that it will be the dish everyone is secretly grateful for. And will bring lightness and pizazz to any food spread.

The second best part of this salad is that you can make it ahead of time. Right before the party starts, pull it from the fridge, add the toppings, and you are ready to rock! Everyone loves a hosting hack.

First

Get yourself some FRESH green beans. Not frozen. (I don’t have to tell you again, absolutely no canned green beans.) Look for hericot vert, French green beans; they are more slender and tender than a regular green bean, but those will also work.

• 1 pound French green beans, trimmed (ends removed)

• ½ head radicchio, sliced into strips

• ¼ cup thinly sliced red onion

• 6 oz bacon, cut into strips & cooked

• Honey mustard dressing (recipe below)

• ½ cup Toasted Breadcrumbs* (recipe below)

• ¼ cup parsley

• Flaky sea salt & fresh ground pepper to taste

*You can substitute crispy fried onions.

Blanch

To blanch is to give your veggies a bath for a few minutes in boiling salted water. This pre-cook will turn your green beans a vibrant green (compare to the dull green of a canned bean), and also makes them soft enough to eat, but not so soft that they are mushy. You know when your beans are blanched when you see the color change. It takes about 60-90 seconds. Taste one! Does it have a nice crunch? Then it’s done.

Drain and ice bath

Immediately rinse the green beans under cold water. Put them in an ice bath until they are completely cool. This will help the beans stop cooking. Once drained, put them into a large bowl.

Cut the additional veggies

Thinly slice the red onion and the radicchio. Pro-tip: Take the bite out of eating a raw red onion by soaking the slices in water for 5 minutes.

Make the dressing

It’s a honey mustard situation. Combine the honey, mustard, salt, vinegar, and oil in a bowl, whisk to combine. Season with salt and pepper.

• 2 tablespoons garlic aioli mustard, or dijon mustard

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons apple cider vinegar or fresh lemon juice

• 1 tablespoon honey

• ¼ teaspoon sea salt

• Freshly ground black pepper to taste

Cook the bacon

I said salad, but we are still allowed to have fun here. Cut the bacon into small strips and cook until crispy. Put on a paper towel and let the excess fat drain.

Toast the Panko

Panko is a Japanese breadcrumb. They are light, airy, delicate breadcrumbs that get extra crispy when cooked. Perfect for this salad topper!

Still a salad, and we are adding even more fun. In a small pan, toast the panko bread crumbs, garlic powder, salt, and pepper with melted butter. Stir the breadcrumbs around in the pan, so they're nice and toasted, but don’t burn. This will only take a few minutes. You won’t need all the breadcrumbs for this recipe; store in an airtight container for up to a week, or just use ‘em up!

• 2 Tablespoons unsalted butter

• 1 cup panko breadcrumbs

• ¼ teaspoon fine sea salt

• ¼ teaspoon garlic powder

Assemble:

Add the green beans, red onion, and radicchio to a bowl. Toss with the honey mustard dressing so everything is nice and coated. Add the bacon and give it a stir or two.

Could you eat it just like this? Ummmmm ya (hey, gluten-free), add a handful of toasted walnuts or almonds for crunch!

Sprinkle bread crumbs over the top before serving. For an extra nice moment, grate some fresh Parmesan cheese over top!

Pro-tip for making the salad in advance. Assemble everything up until the breadcrumbs. Store in the fridge loosely covered with plastic wrap. When you are ready to serve, pull from the fridge and top with the breadcrumbs.

I am choosing a green bean salad over a green bean casserole any day of the week. And who is even thinking about canned green beans when you see how absolutely stunning a fresh green bean looks? Vibrant, colorful, fresh, bright with a little savory bacon action and a nice contrast of texture with the breadcrumbs. Visually stunning and impeccably tasting.

Happy Holidays♥️💚💙🤍

Cheers,

Nicole | Butter Cult