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