FARGO — The arrival of fresh, locally grown produce is one of my favorite times of year in the kitchen. Our farmers markets and gardens are finally overflowing with vegetables that need very little help to be at their best.
This week’s Green Beans Marianna is a perfect example. Named for my mother-in-law, Marianna, this summer side dish was a regular part of Tony’s childhood in Toronto. Marianna made these green beans often, just as her mother had before her, following a preparation passed down through generations of their Sicilian family. Decades later, we still make them the same way today.
The recipe reflects the classic Italian and Sicilian approach to cooking that has long influenced our kitchen: Start with an exceptional fresh ingredient and do as little as possible to it so that ingredient can shine.
During peak green bean season, we make this dish at least once a week. Fresh green beans are briefly boiled until bright green and crisp-tender, then tossed while still hot with extra-virgin olive oil, red wine vinegar, sliced garlic, salt and black pepper. That’s it.
With so few ingredients, cooking the beans properly matters. They should be tender enough to bite into easily but still retain that wonderful snap of freshness. Depending on their size and freshness, this usually takes three to five minutes.
Cook the green beans in boiling salted water for just 3 to 5 minutes, until they are bright green and crisp-tender. Be careful not to overcook them — they should retain a pleasant bite.
Contributed / Sarah Nasello
I also like to preserve their natural beauty whenever possible. I trim the stem end, but if the opposite end has the lovely pointy tip often found on freshly picked beans, I leave it intact. It makes for a prettier presentation and is perfectly edible.
I prepare the vinaigrette first and let it rest for at least 15 minutes, giving the garlic time to mingle with the olive oil and vinegar. Once drained, the hot beans go directly into the vinaigrette. Their warmth helps them absorb the garlic, oil and vinegar.
Because there are so few ingredients, quality matters, especially with the extra-virgin olive oil. Here, the oil isn’t merely a cooking fat; it is one of the primary flavors, so this is the time to reach for the best-quality extra-virgin olive oil you have. A good oil should taste fruity and vibrant without overwhelming the beans.
I use
Mistra Estates Extra Virgin Olive Oil,
imported to our region by our friend
Peter Schultz of Moorhead.
Peter’s
annual Mistra Estates olive oil sale
is underway now, with orders accepted through Aug. 15.
Red wine vinegar provides just the right acidity without overpowering the beans. The garlic should be thinly sliced, but there is no need to make the slices paper-thin. You can also add a pinch of crushed red pepper flakes for a little heat, although we generally leave them out.
Green Beans Marianna can be served warm or at room temperature, and leftovers will keep in the refrigerator for several days. In fact, we think they become even more flavorful as they continue to marinate.
Thinly slicing rather than mincing the fresh garlic gives Green Beans Marianna plenty of flavor without overwhelming the delicate green beans.
Contributed / Sarah Nasello
For me, this is what summer cooking should be: a beautiful ingredient at its seasonal best, prepared with care and shared with the people we love. Fresh, simple, timeless and delicious, Green Beans Marianna are a reminder that the best recipes don’t always need improving; sometimes they just need to be passed along.
Serves 4
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch crushed red pepper flakes, optional
- 1 pound fresh green beans
Instructions:
In a large bowl, stir together the olive oil, vinegar, garlic, salt, black pepper and crushed red pepper flakes, if using, until combined. Let the vinaigrette sit at room temperature for at least 15 minutes while you prepare the beans.
Trim the stem ends from the green beans, leaving the pointy tips intact if desired. Wash the beans well.
Extra-virgin olive oil, red wine vinegar, thinly sliced garlic, salt and pepper create the simple vinaigrette for Green Beans Marianna. Letting the mixture rest for about 15 minutes gives the garlic time to flavor the oil and vinegar before the hot beans are added.
Contributed / Sarah Nasello
Fill a medium pot halfway with water and bring to a boil over medium heat. Add the green beans and cook until bright green and crisp-tender, about 3 to 5 minutes. Test a bean after 3 minutes and every 30 seconds thereafter until it is tender enough to bite easily but still has a fresh snap.
Drain the beans in a colander and immediately transfer them to the bowl with the vinaigrette. Toss well to coat. Let rest at room temperature for 10 minutes before serving.
Store leftovers in an airtight container in the refrigerator for several days. Enjoy at room temperature or reheated.
“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and live in Fargo. Readers can reach them at sarahnasello@gmail.com.