I love going to the farmers’ market. I’d rather do that that almost anything else. There’s just something about all of the smells and colors and people, especially during autumn that makes me happy… it feels like home. Last weekend, when I was walking through all of the beautiful stalls filled with vegetables, the vendor with the beans caught my eye. There were just so many different types and colors, so I had to buy some. It was a hard choice, but I chose the most beautiful, huge, flat beans I had ever seen. I didn’t know at the time, that they would become the root of this deliciously homey pot of flat beans and potatoes.
So, I put some in my canvass bag, skipped merrily on my way, and tried to think about what else I would need to make these beans delicious.
This was on Sunday. Earlier that morning, I had just flown in on the red-eye flight from Oregon where I was visiting my brother. Let me tell you — the farmer’s market in Portland blows all other markets out of the water… but that’s another story. But, when I saw the beans, I did text my brother to tell him how beautiful they are (maybe even as pretty as the ones at his market), and he’s the one who suggested that I the flat beans and potatoes this way. So, thanks David!
These flat beans and potatoes are so comforting, a bit creamy, and totally fresh tasting. I put mine over a bowl of buckwheat groats and it was the perfect vegetarian meal.
For another simple green bean recipe, make my simple Sesame Green Beans.
This simple recipe for flat beans and potatoes has great healing ingredients:
Flat Beans have a good amount of fiber, vitamin A, vitamin B, and iron. They can help detoxify your body, regulate metabolism, and lessen bloating.
Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
- 1 lb flat beans, any hard stems trimmed
- sea salt and black pepper
- 4 to 6 new potatoes, cut into chunks
- ½ cup fresh parsley
- 7 garlic cloves, smashed
- grass-fed butter or ghee or extra virgin olive oil, for finishing the dish
- cooked buckwheat groats, for serving (optional)
- Place the beans and potatoes in a large pot and cover with cold water.
- Add a handful of sea salt.
- Stir in the parsley and garlic.
- Bring pot to a boil, then reduce to a simmer and let cook, uncovered, 20 minutes.
- Drain most of the water out, leaving about 1 cup in the pot with the veggies.
- Stir a little bit of butter, ghee, or olive oil into the finished dish.
- Season with sea salt and black pepper, to taste.
- Spoon the mixture over cooked buckwheat, pasta, rice, or whatever makes you smile.