It was a rare occasion the other day: I headed off to the local organic farmers market without any children in tow. That meant I could meander around and take things slow while I shopped for vegetables for dinner, something for lunch and a few things to add to an extra special gift basket I am planning for someone. I could ponder over the local oils and gaze at the varieties of artisan bread. It was blissful.
I might have skipped a little on my way in. Maybe.
And it was because my attention was totally focused on the task at hand — shopping — that I was able to eavesdrop and learn that the two side by side containers of beans were, in fact, two different types — green beans and pole beans.
Pole beans are long (twice as long as a green bean) beans with more pronounced beans inside. They are a little thicker and tougher than their green bean counterparts. I was intrigued and couldn’t wait to give them a shot. So, on the recommendation of Patrick from Waldingfield Farm, I marinated and cooked the beans up on the grill.
The result? Really good. Super good.
We ate these beans that night with burgers in place of fries, and they were a perfect fit.
- 1 lb pole beans, washed
- 3/4 cup marinade, I used an herb and garlic marinade, but Italian dressing would be a good fit too
- Pour the dressing over the beans and let marinate, tossing periodically, for 2-3 hours.
- Heat the grill to medium and toss the beans on in a heap, discarding any excess marinade. Cook for 20 minutes or so, until crisp tender and lightly browned.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.