How the Heck Have You Bean?

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.

String Bean Harvest Photo: Rebecca Cuningham

I pick as many as I can find; several handfuls amounts to something delicious. Fortunately, harvesting frequently encourages production.

Colander of Beans Photo: Rebecca Cuningham

Quick rinse and chop them up. I like to cut four beans at a time to expedite the process.

Green Beans Ready for the Pan Photo: Rebecca Cuningham

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.

Sauteed Green Beans Photo: Rebecca Cuningham

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).

Green Bean Omelette is Served Photo: Rebecca Cuningham

Hurray, it’s time for a Spanish Green Bean Omelette! ¡Buen provecho! Enjoy your meal!

Click on the word recipe for English and receta for Spanish. The recipes are without tamari, you can choose whether to add it or your favorite flavoring.

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.

Beans on the Vine Photo: Rebecca Cuningham

#6WS #SixWordSaturday

Rebecca Cuningham

12 thoughts on “How the Heck Have You Bean?

  1. Is tamari spicy? I’m not familiar with it. It sounds a lot of oil to me and I would probably substitute butter for the omelette, but it does sound tasty. 🙂 🙂 Happy weekend to you!


    1. Thanks for your comment, Jo. Tamari is fermented soy sauce. It is salty, though not spicy. You can use the oil of your choice in the pan, olive oil is the Spanish perennial favorite. Happy weekend to you!


    1. Sorry to hear that, Rosaliene! Last year I grew the plants under wire mesh for three weeks, then when I took the cover off the bunnies chewed them down to the nibs and I didn’t get a single bean. By luck it worked out this year.

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  2. I know I would like this if I had tender green beans. Here in Mexico, the beans in the store are so mature, they are ready for shelling. I miss young green beans.
    As a side note, I misspelled flamenco, and my trusty spell corrector changed it to flamingo. I hit “search” and read that there are more fake flamingos in the world than real ones before I realized my mistake. Funny mistake. Sad bird fact.

    Liked by 1 person

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