Half Runner Saute

These are Mountaineer White Half-Runner Beans. Half-runner beans combine the growing habits of a bush bean and a pole bean. Half-runners grow about 5 feet tall (although mine topped out this year at about 9 feet - LOL).

Ina Garten (The Barefoot Contessa) has just about the best sautéed bean recipe I’ve tried. I’ve shared it below, but you can see the original recipe here.

Yield: 4-61x2x3x4x5x

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Half Runner Saute

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

IngredientsUSMetric

• 1 lb half-runner/green/etc. beans, ends snapped & strings pulled
• 2 garlic cloves, minced
• 1 tbsp grated Lemon zest (about 2 lemons)
• 3 tbsp minced fresh parsley (I use Italian flat-leaf)
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp toasted pine nuts
• 2 1/2 tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of water to a boil. Add the beans and blanch them for 2 to 3 minutes, until tender but still crisp.
2. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
3. Toss the garlic, lemon zest, parsley, Parmesan and toasted pine nuts (i.e., gremolata) in a small bowl and set aside.
4. Heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently for 2 minutes, until coated with olive oil and heated through.
5. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 tsp salt and 1/4 tsp pepper. Serve hot.

Nutrition Facts

Calories

165.97

Fat

13.51

Sat. Fat

2.11

Carbs

9.96

Fiber

3.55

Net carbs

6.41

Sugar

3.98

Protein

4.08

Sodium

74.63

Cholesterol

3.26

Nutritional information is automatically extracted using "Natural Language Processing". While the software does its best, some of the nutritional information may not be 100% accurate.