Truffled Fresh Green Bean recipe: Starring America's second favorite fresh vegetable

Truffled Green Beans

Behind the plate are green bean plants. Photo by Scott Eason.

It’s summer and ’tis the season to stuff your face with beautifully firm, fresh green beans. They’re everywhere right now and super cheap. My garden overflowth with Blue Lake bush green beans each warm season (they conveniently grow like weeds in both Florida and California) so I’ve tried just about every recipe out there. Then, started creating my own.

Black truffle oil is one of those random, esoteric items hidden in my pantry. I use it to introduce the earthy, nutty, fragrant essence of this exotic mushroom to anything from mac and cheese and oven French fries to, now, green beans. A little goes a lloooonnngggg way too and the oil remains fresh several months. I highly recommend grabbing a small tin (it’s pretty expensive, however, worth it), but keep in mind that many truffle oils do not contain any actual truffles, but synthetic compounds which mimic their aroma and flavor. Be wary of any that are really inexpensive. Reputable brands contain truffle extract — I use La Tourangelle Black Truffle Oil, which costs about $20 online. And, although not quite as pungent, white truffle oil is equally as tasty in this recipe.

My super easy green bean recipe can dress up any plate, elevating a steamed vegetable to something to Facebook about. Try it as a side to any of these recipes:

Cuban Picadillo
Pesto and Smoked Salmon Pasta
Petite Sirah Braised Shortribs
Barbecue-Rubbed Pork Chops

Truffled Green Beans

A side dish for four people

1 pound green beans, whole but with ends snipped off (if you can find the thinner, French haricot verts, go for those)
1 teaspoon olive oil
1 teaspoon black truffle oil
1/4 teaspoon salt
A few grinds of fresh black pepper
1/2 ounce grated or shaved parmesan cheese

1. Steam green beans until desired doneness, I cook mine in my steamer for 16 minutes.
2. In a large bowl, thoroughly toss green beans with remaining ingredients. Serve immediately.

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