Green beans are one of my favorite summer veggies. I can eat a heap of them just raw. I like to cook these lovely Romano beans, though, as they’re a little bit tougher. They have a deep green bean flavor which will add to this warm summer ‘salad.’
4 ears corn
1 lb. Romano beans (flat, large green beans)
3 small sprigs of thyme
butter, salt, white pepper
Bring a large pot of water to boil. Shuck corn. Cut off tips of green beans and cut into inch long pieces. Drop corn and beans into water for 3 minutes. Remove corn with tongs. With a slotted spoon, remove green beans to a bowl of ice water. When the corn is cool, cut it from the cob.
When you’re ready to eat, heat 1 tbls. butter of medium low in a large skillet. Add beans and toss for one minute. Increase heat to medium high. Add corn and toss until hot. Season with salt, white pepper, and thyme.
Serves 4 or more easily.