I hope everyone had a Happy Thanksgiving and safe travels.
|I took this on a walk at our family’s cabin in North Carolina yesterday.|
These purple hull beans that we picked up at the farmers’ market aren’t really magic. They just turn color while cooking and end up looking like regular green beans. But “Beans that change color and rice” just didn’t sound that catchy.
But if you have kids and can get your hands on some purple hull or purple teepee beans, you have to show them and say you have “kitchen magic”. The purple beans will turn green in less than the first 60 seconds of boiling.
I made these to go with my barbecue chicken a while back, so this kind of counts for Fire Day Friday.
It’s ironic that I’m posting about these since they were the ONLY part of the meal not cooked on the grill.
|I barbecued chicken.|
|I fire roasted new potatoes in garlic butter.|
|Alexis even baked rolls on her Big Green Egg.|
Not Green Beans and Rice
- 1 cup long grain rice
- 1 pound purple hull beans (or substitute green beans)
- 1 teaspoon salt
- 1 clove garlic, diced
- 3 tablespoons butter
- 1 tablespoon oil
- Cook the rice according to directions.
- Boil the purple or green beans about 4-5 minutes and then shock them in an ice bath to stop the cooking and preserve their color. (Chlorophyll, the pigment in green veggies is sensitive to heat and acids. Unfortunately, there’s no saving the purple in purple hull beans, they are going to turn green when you cook them.)
- “French” the green beans by slicing them 3-4 times each on a sharp diagonal. Season with the salt. Toss into the rice, fluffing with a fork.
- Put the butter and oil in a preheated pan over medium heat. Saute the garlic until turning golden. Pour over the rice/bean mixture.