Why You Should Never Eat Canned String Beans

If there were a contest for worst canned vegetable, chances are good that string beans would be the winner. Or beets, which are equally repugnant.

Canning is unkind to string beans. They become disturbingly gray and mushy. You can't even chew them; they just disintegrate in your mouth. As for the flavor, it's salty at best and metallic at worst. So do yourself a favor, and don't buy canned green beans. Ever. Frozen are much better, but fresh is superior in every regard.

Fresh string beans are appealing: slender, firm, and brightly hued. Though string beans are available year-round, they're especially abundant from late spring through late fall. If available, buy Blue Lake Beans. They've become the darling of chefs (many in San Diego) who prize them for their sweeter flavor and exceptional crispness.

There is one golden rule for cooking string beans: Do not overcook them. Follow that, and you're good to go. If you're not going to eat the string beans right away, the I suggest the following: Par-boil them for 2 minutes, then plunge them in ice water to stop the cooking process. Drain, pat dry, and store them in a plastic container in the fridge for up to a week.

Otherwise, you can boil, steam, saute, roast, or microwave string beans. Beans that are sauteed or roasted tend be more flavorful and maintain a satisfying firmness.

This Quick Corn and String Bean Saute honors the flavors of fresh string beans and corn on the cob. The lemon and fresh parsley add just the right amount of zest, making this a simple, refreshing side dish. Oh, and if you don't have fresh corn, canned is OK. Really.

Note: Food Blogga is not responsible for recipes made with canned string beans. If you choose to use canned string beans, then be prepared for dinner table revolts, particularly from children.



Quick Corn and String Bean Saute
Makes 4-6 servings
Print recipe only here.

1 tablespoon olive oil
1 pound string beans, ends trimmed
2 cup corn kernels, preferably fresh
zest and juice of 1 small lemon
a generous sprinkling of salt
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh parsley, chopped

1. In a large skillet over medium-high heat, warm oil. Add string beans, and cook for 2-3 minutes. Add corn kernels, and cook for 3-5 minutes, or until brown spots begin to appear on the vegetables. Add the lemon zest, lemon juice, salt, and crushed red pepper, and stir well. Add the fresh parsley, stir, and remove from heat. Serve hot or at room temperature.

Variations: Butter can be substituted for olive oil; also basil, cilantro, or mint are delicious alternatives to parsley.

You might also like these dishes featuring string beans:

String Beans with Prosciutto, Pine Nuts, and Meyer Lemon





String Beans and Tofu with Thai Peanut Butter Sauce





Warm Bulgur Salad with Beets, Fennel, and Oranges





Here are a few more:
Italian String Beans with Anchovies and Bread Crumbs at Local Lemons
Sichuan String Beans at Wandering Chopsticks
Green Beans with Basil and Almonds at From Our Home to Yours

A Recipe for Easy Baked Eggplant Parmigiana

I realize that most of the country is melting right now, and that everyone is looking for no-bake dinners and salads. But sometimes, in spite of the heat, a girl's gotta have some warm, belly-filling, Italian comfort food, like eggplant parmigiana, or more affectionately, eggplant parm. As far as I'm concerned, eggplant parm is a year-round food, but it's the best from August-October, prime eggplant season.

Eggplants have a long history. The earliest ones were grown in India between 4,000-5,000 years ago. Eggplant was introduced to the Mediterranean region in the early Medieval period. That's when Italians discovered eggplant, and they still prize it for its rich, creamy, flavorful flesh.

Eggplant parmesan, also known as melanzane alla Parmigiana or Parmigiana di melanzane, is a treasure of Neopolitan cuisine. It consists of thick slices of breaded eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly.

In the US eggplant parmigiana is most commonly found at pizzerias, delis, and Italian-American mom-and-pop restaurants. It's typically inexpensive, delicious, and satisfying, but not low-cal. So if you love eggplant parm, but don't love the calories that come with it, then make your own baked eggplant parmigiana.

As for the hot weather, just crank your AC, then make a big batch of eggplant parm in your comfortably cool kitchen.



Baked Eggplant Parmigiana
Serves 4
Print recipe only here.

Traditionally, eggplant is fried in oil on the stove top. However, baking it drastically reduces the calories and fat without sacrificing flavor. Plus you get to eat more.

Eggplant:
2 large eggs
a pinch of crushed red pepper flakes
a couple of pinches of salt
3/4 cup bread crumbs (preferably plain)
1/4 cup grated Reggiano-Parmigiano cheese
1 large eggplant, cut into 3/8-inch thick slices (yield 10-12 slices)

Marinara Sauce:
2 teaspoons olive oil
1 shallot, diced
1 (28 ounce) can crushed tomatoes, preferably San Marzano tomatoes*
1/4 teaspoon crushed red pepper flakes (more if you like some heat)
a couple of pinches of salt
2 heaping tablespoons each of finely chopped fresh basil and parsley
3/4 cup shredded part-skim mozzarella cheese
1/2 cup grated Reggiano-Parmigiano cheese

1. In a small bowl, whisk eggs, crushed red pepper, and salt. Pour into a wide, shallow bowl or plate.

2. Mix breadcrumbs and 1/4 cup grated cheese in a separate wide, shallow bowl or plate.

3. Slice eggplant. Dip one slice at a time in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire slice of eggplant is coated with the crumbs. Place on a large baking sheet. Repeat with remaining slices.

4. Bake eggplant at 400 degrees F for 15 minutes, or until golden and crisp.

5. While the eggplant is cooking, the marinara sauce can be made. In a medium pot over medium heat, warm 2 teaspoons olive oil. Add shallots and saute 2-3 minutes or until translucent. Add the canned tomatoes, crushed red pepper flakes, and salt. Stir until well combined. Reduce heat to medium-low. Let sauce lightly bubble for 8-10 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

6. To assemble the eggplant parmigiano, use either one 9-inch round or 8-inch square baking dish. Start by covering the bottom of the dish with a layer of marinara sauce. Add 4 slices of baked eggplant (larger slices on the bottom), and top with 1/3 of the shredded mozzarella and 1/3 of the grated cheese. Repeat two more times, or until all ingredients are used.

7. Bake at 400 degrees F for 25-30 minutes, or until the sauce begins to bubble and the cheese turns golden brown. Allow to cool for 10 minutes before slicing.

*San Marzano tomatoes are Italian plum tomatoes that are prized for their sweeter, less acidic flavor. They can be found in Italian specialty markets and some major supermarkets.

You might also like:

Farro with Grilled Vegetables Salad





Mediterranean Wheatberry Salad with Lentils and Chickpeas





Penne with Fresh Ricotta and Baby Heirloom Tomatoes





Here are a few more Mediterranean eggplant dishes you might like:
Eggplant Rolatini and Eggplant and Red Pepper Tapenade at Proud Italian Cook
Mediterranean Eggplant at Karina's Kitchen
Italian Grilled Eggplant Cakes at Andrea's Kitchen
Roasted Eggplant and Pepper Pasta Salad at What Geeks Eat
Lentil and Eggplant Pasta with Rosemary at Tofu for Two