Green Beans with Lemon & Herb Yogurt
My bush beans are still producing a good harvest. I grew (green) “Romano” and “Dragon” beans this year with the Romano producing first. The Romano bushes are getting flowers again and are starting to produce a second harvest while the Dragon beans have continued to produce all summer. You can see in the picture below that Dragon beans are yellow with purple streaking. When cooked most of the purple fades, but if you look close you may see a slight blush of purple left. In this recipe use whatever “green” beans you have on hand. The freshness of the lemon, yogurt and herbs, are a perfect combination.
Green Beans with Lemon & Herb Yogurt
1 ½ pounds wax beans, rinsed and ends snapped off
½ Tablespoon extra virgin olive oil
1 ½ Tablespoon fresh lemon juice
1/3 cup low fat plain yogurt
Salt & freshly ground pepper
3 Tablespoons fresh chopped mixed herbs, such as dill, parsley, oregano, thyme and mint
1 small garlic clove (1/4 teaspoon)
Place beans in a pot with about an inch of water, cover and bring to boil over medium-high heat. Cook for 5-7 minutes or until tender.
While beans are cooking: In a medium size serving bowl whisk olive oil, lemon juice, yogurt, salt and pepper to taste. Add herbs and combine.
Drain, return beans to pot. Press garlic through a press and toss beans with crushed garlic; cover and let set for one minute. By putting the garlic clove in the beans to steam slightly you take out that hot garlic taste and mellow it.
Add beans to the serving bowl with the yogurt sauce and toss until beans are completely coated. Serve.
Serves: 6
