Wednesday, November 19, 2008

Burgundy Beans, Revisited

I have been meaning for a while to post my experience with these bizarre purple beans that I had bought at the North Adams farmer's market over the summer. When the farmer saw my excitement at their burgundy-ness, she let me down easy, telling me that they turn green — like any other bean — when they are cooked. I had to put it to the test.

Here are the lovely raw beans — look how they are green inside!


Here are those same beans, microwaved in a casserole dish with a little water, a pat of butter, a couple of cloves of crushed garlic and some salt — so easy and good!


She was right! (I suppose they tasted the same as regular ol' green beans, too!)

2 comments:

Meira said...

They still look to have a wee bit of burgundy color, ey? Or maybe I'm just wishing the color to be there?

Erin Murphy said...

Oh, yes, a teensy little bit. Of course, red/burgundy and green make brown, so mostly they looked kind of dingy. But tasted great!