FLAT BEANS WITH PARMIGIANO-REGGIANO … a Jack in the beanstalk recipe

If you see flat beans at your Farmer’s Market snap them up.  They are delicious.   If you have a garden or a balcony with lots of sun grow them.  They grow almost as fast as Jack’s fabled beans.

I grew my close to the kitchen, in two five-gallon nursery pots.  This step-ladder, past its prime, became my beanstalk  support.

Pick your flat beans and cook them right away for the  simplest and down-right most decadent way to eat beans.

flat beans with parmigiano- reggiano  SERVES 6

1 1/2 pounds fresh romano or flat beans, trimmed

1 tbs kosher salt

1 1/2 tbsp good extra virgin olive oil

1 1/2 tsp sea salt or fleur de sel

3/4 tsp freshly ground black pepper

4-5 ounces shaved parmigiano- reggiano  (I shave the cheese with a vegetable peeler.

Bring a large pot of water to a boil, add a tablespoon of kosher salt and the flat beans, and cook for 3 minutes, or until the beans are just tender.  Drain immediately and place the beans on a platter.  Drizzle with the olive oil and sprinkle with the sea salt and pepper.  Toss with the cheese and serve hot or warm


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