August has bean a special time for our garden. Little pinkish white flowers appear on our beanstalks. Then tiny little legumes, no more that a centimeter long punctuate their tendrils. What seems to be only a day later, full grown ones bursting with ripening seeds magically take their place.
I pick as many as I can find; several handfuls amounts to something delicious. Fortunately, harvesting frequently encourages production.
Quick rinse and chop them up. I like to cut four beans at a time to expedite the process.
I cook the beans first, in olive oil with garlic. I add a dash of salt, pepper and tamari. When they are emerald green, I put them in the egg mixture I have waiting on the counter.
I follow Penelope Casas’ advice and let the hot vegetable stand in the eggs for 5-10 minutes to begin the cooking. Then I put it all into a spitting hot clean pan that contains three tablespoons of olive oil. When the edges begin to brown, turn to medium heat and cook covered (keep peeking) until done in the center (8-10 mn).
Hurray, it’s time for a Spanish Green Bean Omelette! ¡Buen provecho! Enjoy your meal!
What’s your favorite summer recipe?
Gracias for visiting Fake Flamenco! I appreciate your comments and recipes. ¡Olé! –Rebecca
This post is part of Six Word Saturday. Check out Debbie and friends’ fabulous photos.