Driftless Organics Recipe Pages

General Information

Dragon Tongue Beans - This is a new variety for us and we love it! The entire bean, shell and "seeds" are edible. The bean has a warm cream color with vivid violet variegations throughout its stringless pod. Its shape is broad and the bean measures to an average of six inches in length. The pods are crisp and succulent and bear four to six plump bone white seeds with pink to purple stripes that turn tan with age. The fresh seeds are firm, slightly starchy, nutty and sweet.

Storage Tips

Beans will store for up to 2 weeks in a plastic bag in the fridge.

To Freeze: Simply snap off ends of the beans, blanch boil or steam for a minute and then plunge into a sink or bowl of ice water. Then, transfer into labeled quart freezer bags. Suck out the air and stick in the freezer.

Green Beans, Cilantro and Almond Salad
1/4 cup whole almonds (about 1-1/2 ounces)
4 teaspoons tamari
Your bag of green beans, trimmed, cut into 1-inch pieces
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced yellow onion
1/3 cup fresh cilantro leaves
Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons tamari and stir until tamari evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing. Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve. Serves 4.
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Lebanese Spinach & Green Bean Salad
4 c. spinach, whole leaves & stem
1 c. green beans, cut or snapped in half
1/2 medium onion, finely sliced
1/3 c. plain yogurt
1 Tbsp. fresh lemon juice
1 Tbsp. fresh mint, chopped (reserve a few whole leaves for garnish)
1/2 c. walnuts, coarsely chopped & toasted
1/2 c. red bell peppers, very thinly sliced
Steam spinach for a minute or two, until just wilted. Run under cold water to cool & drain. Arrange it on a serving platter. Steam green beans for a couple of minutes, cool, drain, & place on top of wilted spinach. Arrange onion & red pepper slices on top of beans. Mix yogurt, lemon juice & mint together in a small bowl & drizzle over salad. Top with walnuts & extra mint leaves for garnish. Add toasted pita wedges for a complete meal!
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Green Bean Salad with Chevre Cheese
Dressing:
1/3 c. olive oil
2 Tbsp. white wine or white wine vinegar
1 tsp. Dijon mustard
1 Tbsp. fresh onions, minced
salt & pepper to taste
1/2 lb. fresh green & yellow beans, stems removed
1 small fresh onion, thinly sliced
½ c. walnuts, toasted
2 oz soft chevre (soft goat cheese), crumbled
Whisk ingredients for dressing together & set aside. Steam green beans for about 5 minutes, or until slightly tender. Cool under cold water & drain. Mix green beans, fennel, walnuts, & dressing together & top with goat cheese. Serve cold.

Garlicky Beans with Tomato & Sage

1/2 lb. yellow or dragon tongue beans (about what’s in your box), stems removed
2 Tbsp. olive oil
4-6 cloves garlic, minced
1/2 banana pepper, seeds removed, minced (medium hot - wear gloves if you have sensitive skin)
1 roma or slicer tomato, diced OR half a pint of sungolds, cut in half
2 Tbsp. fresh sage, chiffonaded (leaves rolled up & cut into thin ribbons)
salt & pepper to taste

Heat oil in large saute pan. Add garlic & banana peppers & saute over medium-high heat for a minute or two. Add beans & saute for another few minutes. Add tomato, sage, salt & pepper & continue to cook for several minutes, until tomato liquid has all but evaporated. Serve immediately.