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The Bean

• A legume who lives in harmony with nature.

• Calories: 25
• Protein: 1.6 mg.
• Fat: 0.2 Gm.
• Carbohydrates: 5.4 Gm.
• Calcium: 50 mg.
• Iron: 0.6 mg.
• Vitamin A: 540 IU's
• Thiamin (B1): 0.07 mg.
• Riboflavin (B2): 0.09 mg.
• Niacin (B3): 0.5mg.
• Vitamin C: 12 mg.

Lemon Tarragon Green Beans

• 2 pounds green beans, trimmed
• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice, or to taste
• 2 tbsp finely chopped fresh tarragon leaves, or to taste
• Garnish: tarragon sprigs

In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry. Beans may be prepared up to this point 1 day ahead and chilled, covered.

Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs. Serves 8.

Green and Wax Beans with Walnut Gremolata

• 3/4 lb green and/or wax beans, trimmed
• 1 1/2 tbsp olive oil
• 2 tbsp chopped walnuts
• 1 garlic clove, minced
• 1 tbsp chopped fresh parsley leaves
• 2 tsp fresh lemon juice
• 1/4 tsp freshly grated lemon zest

Bring a large saucepan two-thirds full of salted water to a boil over high heat. Add beans and simmer 5 minutes, or until crisp-tender. Drain beans.

In a large skillet heat oil over moderate heat until foam subsides and cook walnuts, stirring occasionally, until golden. Stir in garlic and cook, stirring, 1 minute. Stir in beans, parsley, lemon juice, zest, and salt to taste and heat through. Serves 2 generously.

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