I planted a truly massive amount of green bush beans this year. We had the garden space, and can basically never get enough beans, so why not? Besides, after the moles killed multiple jalapeño plants and a tomato plant, I figured that more plants equaled a better chance of actually getting a crop.

Now the beans are the most successful plants in the garden, with no attrition by mole at all. I'm picking huge double handfuls every other day, so as to keep up a steady supply for the whole growing season. Later I'll let one or two plants go, so the beans mature in their pods and can be used for seed next year. Hooray!


For my first foray into homegrown green bean cooking, I went super simple. What better way is there to eat beans than sauteed with butter and garlic?

Green beans with butter and garlic
Serves one. Multiply as needed.

1-2 big handfuls green beans
1-2 cloves garlic
1 pat butter/slug olive oil
salt and pepper to taste

Wash your green beans, trim them, and cut them into bite-sized pieces. Crush and mince your garlic.

Melt your butter or oil in a frying pan over medium to medium-high heat. Add your garlic and cook for about a minute before adding your beans. Season with several good pinches of salt. Cook, stirring occasionally, for about 5 minutes. If you like, you can add a splash of water to the pan and let the beans cook in the steam.

When the beans are done to your taste, season with pepper. Taste and add more salt as necessary. Eat immediately.


Of course, beans can also get a little fancier. This is especially the case if you also need to get through a CSA box of vegetables every week. In this case, I more or less just added some delightful extras to the basic green bean and garlic recipe. It's still super easy and still delicious.

Green beans with zucchini and dill
Serves one. Multiply as needed.

1 big handful green beans
2 cloves garlic
1 small or 1/2 large zucchini
1 pat butter/slug olive oil
salt and pepper to taste
2-3 tbsp chopped fresh dill (or basil, tarragon, parsley, etc)
wedge of lemon

Wash your green beans, trim them, and cut them into bite-sized pieces. Crush and mince your garlic. Chop your zucchini into thin rounds or half-moons.

Melt your butter or oil in a frying pan over medium to medium-high heat. Add your garlic and cook for about a minute before adding your beans. Season with several good pinches of salt. Cook, stirring occasionally, for about 3 minutes. Add water to steam your beans if you like.

Add the zucchini and continue cooking for another 2-3 minutes, or until all the vegetables are done to your taste. Season with pepper and correct salt.

Serve topped with plenty of fresh dill and a squeeze of lemon juice. If you're having your beans alongside a seared piece of fish, put any extra dill and lemon on the fish.

Beans! They are the best.

Who's gardening this year? What are you harvesting now?