A couple of weeks ago, Boyfriend's parents gave me a load of fresh vegetables from their garden because they are fantastically amazing and generous and kind and all things wonderful. Among the cucumbers and lovely little things called chocolate jalapeños were these royal burgundy beans! They are absolutely incredible. They start out as a deep, dark purple with bright green insides, but when cooked, they magically transform into a spring green bean.
It's all totally beyond my comprehension. I just figure little bean fairies come and paint them when I get distracted by other components of my meal. How else could they do that little trick?!
I start by snapping off the ends of the beautiful purple beans. I know you can (ahem, are supposed to) leave the pointy sides on... but I want 'em gone. All of 'em. So that's what I do. And it's so fun because the insides are a hugely contrasting bright green!
I really like onions with my beans, especially sweet Walla-Wallas, so I add some that are roughly chopped.
Then I pour on a little bit of olive oil, kosher salt, lemon pepper, and garlic powder.
It all goes into a sauté pan over medium heat for 10-15 minutes, depending on how soft you like your veggies. I like mine to be a little crunchy. Taste-testing is totally acceptable. Then their color starts to change and fade...
And then, somehow, they're bright green, just like your run of the mill green bean.
I'm obsessed- these things are totally incredible. Please find a way to get your hands on some today! This blogger gives an awesome rundown of what they are and how to plant them. Or I bet one of your local small grocers has some so you can be a little more impatient!