Green beans are beans harvested while the pods are still tender and edible and the seeds within are immature. There are many, many delicious varieties: Blue Lake and Kentucky Wonder beans, wide romano beans (both yellow and green), yellow wax beans, purple and cream-colored Dragon’s Tongue beans, and the tender little French beans called haricots verts, to name only a few. Choose fresh, bright, crisp beans. They should snap quickly when bent and should have only the tiniest of seeds inside. Use the beans quickly to enjoy their best flavor. To prepare them, give them a rinse, and then snap or cut off Large flat romano beans are one of the summer vegetables I most look forward to for their irresistible beany flavor. Don’t hold back on the marjoram; the fresh pungent flavor of the herb is a wonderful complement to the beans.

　　

Ingredients

4 servings

　　1 pound romano beans

　　Salt

　　Extra-virgin olive oil

　　1/4 cup chopped fresh marjoram

　　

Step 1

Trim and discard the stem ends of: 1 pound romano beans.

　　

Step 2

Cut the beans into 1-inch lengths; they are pretty when you cut them on a slight diagonal. Cook the beans until tender in abundant salted boiling water. Drain the beans and toss them with: Salt, Extra-virgin olive oil, 1/4 cup chopped fresh marjoram.

　　

Step 3

Taste for salt and serve.

　　

Variations

Step 4

Finish with a squeeze of lemon juice.

　　

Step 5

Use butter instead of olive oil.

　　

Step 6

Use other kinds of tender beans.

　　The Art of Simple Food