Green beans: Turning a summer staple into a culinary delight

Green beans are in season for a short time, so it's worth including them in your summer menu. On hot days, we prefer light and uncomplicated dishes that require little thought and don't take long hours in the kitchen. For example, green beans usually grace our tables as a side dish with meat, but they can also be a main course. See how to prepare them.

It's undeniable that green beans with breadcrumbs and a bit of butter are quite the calorie bomb. Such a dish brings the taste of childhood, reminiscent of summer and grandma's kitchen.

If you're looking for a healthier alternative, you can replace the breadcrumbs with toasted nuts or seeds, such as sesame or sunflower seeds. In that case, skip the butter and use olive oil instead. You can also serve cooked green beans with natural yoghurt and your favourite herbs.

If you're tired of the traditional roux, try something less obvious. First, thoroughly wash the beans and trim their ends. Then, throw them into a pot of boiling water with a pinch of salt and cook for several minutes. After about 8 minutes, you can check if they're done. Overcooked beans, unfortunately, lose their flavour. It's worth mentioning that yellow beans cook a bit faster than green ones.

Drain the beans and heat a pan. It's best to use good-quality olive oil. Then, sauté garlic and grated ginger. You can also use your favourite spice mix. Add the cooked green beans, then pour in soy sauce and a few tablespoons of water. After a few minutes, remove from the heat. You can serve the beans with toasted sesame seeds. They work well as both a main course and a side dish for meat or fish.