Sorry about no picture, but even though I have made these beans twice now, I just haven’t remembered to take a picture. But you know what green beans look like! Just imagine tiny specs of yellow and black scattered amongst the beans. (At least now you have a mental picture of what these green beans look like.) Besides, in my defense, a mere photograph could never do justice to these absolutely flavorful, mostly healthy, and uniquely delicious beans anyway.

This is simply a “you must try” preparation for what many consider to be a rather boring green vegetable.

And yes, I’ve added lemon juice and garlic to green beans before. But once you have tasted perfectly steamed fresh green beans with preserved lemon and black garlic, there is no turning back. At least here at chez Carr, there is no turning back! We’ve already decided that the chez Carr refrigerator should always contain preserved lemons and black garlic. Both have quickly become totally necessary ingredients.  (See more about black garlic and preserved lemons below, as well as how to build your own homemade version. Just as good as the expensive product on the market, if not better!)

So while just picked green beans are still making an appearance at every farmer’s market in America, try this recipe and see for yourself what all the fuss is about. (That is, the fuss about preserved lemons and black garlic!) Green beans, maybe not so much. They’ve been pretty popular for a long time. But when you fix them this way, I’m telling you straight, the simple green bean will quickly become your favorite veggie. They are just that good!

Quick anecdote: Last night I served these beans to my son Sven and his partner Jill. When it came time for seconds, Jill basically told my son to just “walk away from the beans – they are mine!” Oh what fun it is to have your kids still fighting over your food!

• 3-4 c. fresh green beans, cut roughly into 1-inch pieces (I use my kitchen shears to cut off the end of each bean where it was attached to the vine, then to cut each bean into 1-inch pieces)
• 1 T. unsalted butter
• 1 T. finely chopped preserved lemon
• 2 tsp. preserved lemon brine
• 1-2 cloves of black garlic, finely minced

Steam the beans until just tender. Drain the beans and add back to the pan. Stir in the butter, preserved lemon and brine, and the black garlic. Stir until the butter is melted. Serve immediately.

BLACK GARLIC is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 10 to 20 days. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient! So how to make your own.

• rice cooker with warm setting
• whole unpeeled heads of garlic, gently “wiped” with a not-too-damp paper towel
• covered outdoor area with electricity

Place the whole garlic heads in the rice cooker insert. Place the rice cooker on the warm setting (not the cook setting) outside in a covered area or in your garage. Leave on the warm setting until the cloves are soft and black, 10-14 days. Check periodically.

Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using. 

PRESERVED LEMONS are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

• 2-3 whole organic (if possible) lemons
• 2 T. kosher salt
• ½ tsp. sugar
• 1/8 tsp. crushed red pepper flakes
• 6 peppercorns
• fresh lemon juice, as much as needed

Wash the lemons briefly but thoroughly in hot water. Cut off both ends, slice, de-seed, and chop into small pieces. Place lemon pieces in a lidded glass jar or bowl. Add the salt, sugar, crushed red pepper flakes, and peppercorns. Cover and set on counter for at least 3 hours; refrigerate overnight.

The following day add enough fresh lemon juice to barely cover the lemon pieces. Cover container again, place back in the refrigerator, and walk away for at least 2 weeks. (Of course if you have absolutely no patience like me, which by the way is one of my greatest failings, you can finally chop up a bit of the lemon, or use a bit of the brine. After all, it’s your kitchen and no one will be the wiser. But truly, waiting is the best course of action.

The jar of preserved lemons should be fine in your refrigerator for up to 6 months.