The Humble Bean

Our Garden Path columnist, Carolyn Herriot, takes on how to grow the humble bean and more importantly, how to eat it!

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1 lb. (454 gr) green beans, topped and tailed
1 sweet pepper, thinly sliced
4 green onions, finely chopped
2 garlic cloves, minced
¼ cup (60 mL) almond or extra virgin olive oil
1 Tbsp. (15 mL) white wine vinegar

Steam the beans for 8 to 10 minutes until just tender. Leave to cool. Whisk the oil, garlic and vinegar in a bowl and add the beans, green onions and peppers. Marinate for a two hours or more. Serve adorned with the mint dressing.

Mint Dressing:
½ cup (125 mL) plain yoghurt
½ cup (125 mL) sour cream
½ tsp. (5 mL) paprika
½ tsp. (5 mL) grated lime rind
2 Tbsp. (30 mL) lime juice
2 tsp. (10 mL) liquid honey
1Tbsp. (15 mL) fresh mint, washed and finely chopped

Combine all the above ingredients and blend to a smooth consistency.

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