The recipe is adapted just a bit from one by Deborah Madison of Greens fame. Apparently Deborah and a few other stunning chefs collaborated on a cookbook that includes the original version of these beans. If the rest of the food contributors are as skilled as Deborah, the book would be worth a serious look. These folks are all about food sustainability and superior flavors. You probably are too, if you have read this far. Welcome!
Deborah recommends Blue Lake green beans. They would work beautifully. By the time I got around to trying this recipe my Blue Lake bush beans were history but the Fortex pole beans were still being good to me. Fortex is a high-performing fillet bean that I highly recommend.
Adapting to what I had on hand and what I didn’t have, I substituted red onion for the shallots and fresh lemon thyme for the marjoram. Then I threw in a couple cloves of garlic. It’s hard to pass up an opportunity to enjoy more garlic! I’m sure Deborah Madison will not mind. In fact, Deborah, give a call when you have time. 🙂
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