One of the greatest joys as a gardener is dabbling with new plant varieties. I love finding a new (to me) hot pepper or a luscious old world tomato variety. I make tough choices after hours ogling seed catalogs, resigned (and usually failing) to keep my order to a reasonable quantity. And yet, a few stand by varieties are guaranteed a spot in my garden year after year. Most of them are the varieties that my great-grandfather planted when he ran a small farm on our property decades ago, including celebrity tomatoes, black-seeded Simpson lettuce and contender green beans. The lettuce seed and tomato plants are usually easy to find locally, but the Contender seed can be a bit tricky to locate. One year I planted a different variety and my grandmother, who grew up eating her dad's homegrown Contenders, immediately called me out. "They just don't have the same flavor," she claimed.
The following season I planted Contenders along with a few other similar types of bush beans so we could do a blind tasting, and sure enough the Contenders won out every time. First released in 1949, Contender green beans are incredibly productive, disease-resistant and, as we discovered, have unparalleled flavor. They're stringless even when mature, making them an ideal choice in a range of preparations, from slow-cooked and stewed to lightly blanched and crisp.
Regardless of what variety you get, green beans are a nutritional powerhouse. They are full of fiber, vitamin C and folate, which is important for healthy cell development and a crucial nutrient during pregnancy. They keep well and are easy to prepare, making them a natural choice for healthful meal prep. My plants are generously producing and I'll sow another row every couple of weeks through the end of July to ensure I have a steady supply through to the frost.
This recipe for country green beans is one of the essential summer side dishes found on our table almost nightly throughout the summer. I make a big pot once a week and we eat them till they're gone. Green beans also manage to sneak into multitudes of other recipes like stir fry, spicy green bean masala, and these addictive quick pickles.
Country green beans
4 ounces bacon, preferably an extra-smoky type, diced
1 onion, thinly sliced
4-5 cloves garlic, minced
2 pounds green beans, trimmed and cut into 1-inch lengths
2-3 small new potatoes, peeled if desired
1 quart water or chicken stock
½ teaspoon garlic powder
A sprig of fresh thyme (optional)
Bay leaf (optional)
Salt and pepper to taste
Heat a heavy-bottomed pot over medium heat. Cook the bacon until crispy and the fat has rendered out. Add the onion and minced garlic and cook until fragrant and slightly soft. Add the green beans, potatoes, stock or water, garlic powder, thyme and bay leaf if using, and a generous pinch of salt. Bring to a boil. Reduce to a simmer and cook until green beans are tender and the liquid has reduced slightly, about 20-30 minutes.
Summery green bean salad
1 pound green beans, trimmed and cut into ¼-inch pieces
1/3 cup minced red onion
1 medium cucumber, peeled seeded and cut into ¼-inch diced
1 ear sweet corn, cooked and kernels cut off the cob
1 clove garlic, minced
Juice of ½ lemon
¼ cup olive oil
½ cup crumbled feta cheese
¼ cup julienned mint or basil
Salt, black pepper and red pepper flakes to taste
Bring a pot of heavily salted water to a boil and have an ice bath ready. Cook the trimmed and cut green bean pieces in boiling water for one minute, then drain them and plunge immediately into the ice bath. Drain well, then transfer the blanched bean bits to a mixing bowl. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
Quick pickled green beans
8 ounces green beans, trimmed to fit a wide mouth pint Mason jar
2 cloves garlic, halved
2 sprigs fresh dill
1 tablespoon pickling spice
1 cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon sea salt
Pack the green beans into the Mason jar and tuck in the sliced garlic cloves and dill. Sprinkle the pickling spice over the top.
Combine the remaining ingredients into a small nonreactive saucepan and bring to a boil. Remove from heat and carefully pour the hot vinegar mixture over the green beans in the jar, covering the beans but still leaving about ½-inch of headspace. Seal the jar and let it come to room temperature before refrigerating. These pickles are best enjoyed the next day so that the flavors can develop. They will keep in the refrigerator for about two months.
