Cool, ripe heirlooms. Warm, crisp pole beans. Put them together on the same plate and it can only mean one thing. The end of summer. Not the calendar end of summer. That’s too specific. The real end of each season is marked by the produce we find at our Farmers’ Markets. Spring ends when I can no longer find peas in their pod. Same goes for summer – mostly. Because summertime favorites like heirloom tomatoes and pole beans stretch the summer season into the cooler months, and I take every opportunity to use them while the sun still shines brightly.
In fact, I find myself sneaking heirloom tomatoes into all kinds of recipes. This is the time of year when buying supermarket tomatoes seems criminal. So today I don’t really have a recipe I have a trick. When it comes to heirloom tomatoes – with their funky shapes, profiles, and varying tastes, from acidic to sweet – I sneak them in wherever I can. I’ll often take a beloved recipe and simply add heirloom tomatoes. Suddenly a simple side dish such as Charred Pole Beans with Fistfuls of Basil becomes a meal. GREG
Ingredients
- 1 pound heirloom tomatoes (sliced)
- ¼ cup extra-virgin olive oil
- 1 pound pole beans (trimmed)
- 1 clove garlic (peeled and minced)
- 2 tablespoon freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- kosher salt (as needed for seasoning)
- 2 cup whole fresh basil leaves (lightly packed)
Directions
Spread the sliced heirloom tomatoes across a serving platter and set aside.
Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy-bottomed skillet. Add the minced garlic and stir until fragrant, about 1 minute. Add the pole beans and cook them in as close to a single layer as possible, tossing occasionally, until the beans are nicely charred, about 4 to 5 minutes. Reduce the heat to medium and add the lemon juice and red pepper flakes. Season with salt. Cook until the beans are just tender while still retaining a bite, about 2 minutes more.
Stir in the basil leaves until just wilted. Transfer to the platter of sliced heirlooms and serve.
What should we do with the garlic ? Thanks!
It is appetizing dish, Mr. Henry. I will put it on my daily low-carb menu. Of course there will be no heirloom tomatoes. I hope it does not effect too much to the taste.
By the way, you are a great photographer, too. I love the way you clicked pictures.
That is one beautiful presentation! I love that rustic dish (or former piece of metal machinery)!
I got it in Nicaragua. It’s a sizzle plate. GREG
I’d live on Heirloom tomatoes, if I could.…I’ve tried, but I get hungry quick!
You’re a pretentious asshole.
… and you live in Mississauga, Ontario, Canada but are too pathetic to leave your name. GREG
Yep, I’d make this a meal everyday.…and twice on Sunday! Love your trickery!!
Our local tomatoes are almost gone, alas. But I’ll bet I can still find enough to make this dish! Nice combo of flavors/textures/temperatures. Good stuff — thanks.
Greta idea and great photos too !
I love it that you’re so devoted to farmers markets. And the results are always so spectacular.