Evening star., 1961-09-28
THE CHEF SAYS
Snap Beans
Versatile
Vegetable

There are no strings at
tached-to snap beans.
The strings on yesteryear's
beans have been bred away
by plant technologists. No
longer does the homemaker
have. to spend endless hours
removing the long, unattrac-
tive strings from each side
Of each bean.
The name string beans"
is no longer an accurate one.
Snap beans, the modern
name for this ever-popular
vegetable, is much more cor
rect. A fresh bean, when
purchased, actually does
crack with a reSounding
"snap!" when it is broken.
Your eyes are the best
judges of fresh snap beans,
which should be clear green,
crisp and succulent looking.
The inner seeds should be
small and not too far de-
veloped. They should snap
crisply.
Steam or cook beans in as
little water as possible. They
should be cooked until just
tender. Sailed and peppered,
with or without a sauce,
there is no finer vegetable.
The delicate flavor of
beans blends we'll with other
foods. In casseroleS mixed
with fresh tomatoes and
onions. they are delicious.
They can be sparked with
bacon or salt pork. They are
an attractive adjunct to
stews. Marinated in a spicy
French dressing, they make
a delectable salad, alone or
in combination with other
vegetables.
Snap Bean Salad
l pound fresh snap beans
"a teaspoon salt
Vinaigrette dressing
Onion rings
Fresh tomato wedges
Wash snap beans, cut off
tips and leave whole. Place
in a saucepan with 1 inch
boiling water and salt. Bring
to boiling point, uncovered,
and boil S minutes. Cover
and cook 8 to 10 minutes or
until beans are crisp-tender.
Drain If necessary. Add vim
aigrette dressing and mari
nate in the refrigerator 3 to
4 hours or overnight. Serve
as a salad or cold vegetable
with a garnish of fresh onion
rings and fresh tomato
wedges. Yield: Six servings.
Vinaigrette Dressing
"a cup unemulsified French
dressing
l tablespoon finely chopped
green pepper
l tablespoon finely chopped
fresh parsley
2 tablespoons finely chopped
cucumber pickle
l teaspoon finely chopped
green onion tops or
chiveS
Combine all ingredients
and beat we'll with a rotary
beater. Yield: % cup.
Snap Beans and Tomatoes
l pound fresh snap beans
3 strips bacon
2 cups diced fresh tomatoes
l12 teaspoons salt
"a teaspoon ground black
pepper
70 teaspoon sugar
2 tablespoons boiling water
Wash beans. Remove tips
and cut into 1-inch pieces
(Set aside for later uSe).
Broil bacon until brown and
crisp in a heavy skillet. Re
move bacon, drain and set
aside for later use. Add snap
beans, tomatoes, seasonings
and water. Cover. Cook
slowly until beans are tender
Us to 20 minutes. Remove
to serving dish. Crumble ba-
con over top before serving.
Yield: Four servings.
Snap Beans, Armenian Style
"a cup olive or salad oil
l12 cups onion rings
l pound fresh snap beans
1s cup beef bouillon or broth
"a teaspoon sat
"a teaspoon ground black
pepper
1/16 teaspoon ground nutmeg
2 medium fresh tomatoes
Heat oil in a skillet or
saucepan. Add onions and
saute over low heat until
limp and transparent. Re-
move tips from beans, cut in
long strips (French style)
and add to onions. Add beef
bouillon or broth. Cover and
cook Is minutes or until
beans are tender. Add sea-
sonings. Slice tomatoes and
place over top of beans.
Sprinkle with salt and
ground black pepper. Cover
and cook 5 minutes longer.
Yield: Five servings.
"a Bell Syndicate Feature