Our autumn planting pole beans are way outproducing the bunch beans that were planted last spring. The bunch beans produced 12 to 24 beans per week. Pole beans? Roughly one pound per week the last two weeks. We had a mild frost last night, it will be interesting to see how temps in the low 30s the next few nights effects future production.
Either way, we know that pole beans are the way to go next year. Plus, even if frost kills them off this weekend we have great compost material for next year!
In the mean time we enjoyed the entire pound of this Thursday’s harvest last night. The preparation and recipe is easy with delicious results.
We sprinkled bacon infused Panko crumbs over the medley, which was an awesome addition, but not necessary. We made the crumbles as part of a different recipe for Saucy Pasta (for a different post).
If you wish, brown 1/2 lb of crumbled bacon, remove all but 1 tbls bacon grease from the pan and saute 1/2 cup Panko crumbs until golden brown. Add back the drained bacon.
This could be a side dish, but it was our entree last night. For vegetarians, skip the bacon and saute the Panko in vegetable oil. For vegans skip the cheese and bacon.
Snap the stem ends off and place evenly in the skillet. We prefer cast iron, but any skillet will work.
1 lb whole pole beans
1/3 cup shredded Parmesan cheese
1/3 cup bacon infused Panko crumbs
Course sea salt, ground pepper, ground garlic to taste
Drizzled Avocado or Olive Oil
1 tbls butter
Evenly place beans in skillet, drizzle oil over top of beans, add 1 tbls butter add seasonings to taste, and cook covered over medium low heat for 15 minutes or until al dente.
Remove heat, uncover and top with Parmesan cheese.
Plate and top with bacon/Panko crumbles.