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!)