My last CSA box had some beautiful deep purple green beans. I was so excited to cook them, which I did not too long after they arrived, but was disappointed to find out that the vibrant purple turns green after cooking. Good thing I took a picture so you can see these strange purple string beans of the violet podded variety. I just cooked them up any old green bean - steamed quickly and then smothered with butter, salt, pepper, and sprinkled with sliced almonds.
photo credit: Cayenne 11.17.08
photo credit: Cayenne 11.17.08
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1 comment:
I've had the same color-loss problem with purple bell peppers! Thanks for the winter fruit salad suggestion; it looks awesome.
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