Dilly Beans

My daughter had a friend come over to make dilly beans with us and it was such a hit that we've been making them on repeat all summer.  This is the best recipe that we used so far, even though we continue to tweak it.  Make it your own and enjoy it!

Dilly Beans

makes 1 quart jar

1 pound green beans

2 cloves garlic

1/2 teaspoon red pepper flakes, optional

1/2 teaspoon yellow mustard seeds

2 sprigs fresh dill

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

3 tablespoons sugar (or less, it doesn't make it sweet though)

Trim both ends from your beans (they fit nicer in the jar this way). Rinse green beans under cool running water and drain well. 

Place garlic cloves, red pepper flakes, and mustard seeds in the jar (or forget and shove them in after).

Place the jar on its side. Place dill sprigs down first (or forget and shove them in after), then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. Stand the jar upright again.

Bring vinegar, water, kosher salt and sugar to a boil in a small saucepan over high heat. Pour the brine over the green beans, filling the jar to within 1/2 inch of the top. You may not use all the brine (or if you didn't really pack the beans in, then you might need to make more brine).

Gently tap the jars against the counter a few times to remove any air bubbles. Place the lids over the jars and screw on the rings until tight.

Let the jars cool to room temperature before placing in the fridge.  Wait 48 hours before trying but they get even better with age.

Quinoa and black bean salad

This is the perfect summer dish.  It's best made in the cool of the morning and served cold or room temp for dinner in the evening.  The original recipe is from Oh She Glows, check it out here.

Quinoa and black bean salad
Makes 6.5 cups (or serves 4) - DOUBLE it. Trust me!

For the salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
cilantro, as much as you can spare
2 cups of a crunchy veggie, like red peppers (my fave), julienned carrots, celery
4 green onions, chopped

For the dressing:
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup


1. Make the quinoa: Bring to a boil, quinoa with 1.5 cups water then cover and reduce heat to low., Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.  Let the quinoa cool a bit before adding the veggies.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, veggies, and green onions.
3. Whisk together the dressing. Pour onto salad and toss to combine.  Let the salad sit in the fridge for an hour or two at least or even a full day.

Dry Fried Green Beans

I love this green bean recipe with beans picked fresh from the garden.  It's so simple... the perfect side dish with lunch.  It's one of those recipe with a pinch of this and a pinch of that.

Dry Fried Green Beans
(inspired by Serious Eats, check out the original recipe here.  Mine is simplified)

Green beans, snipped, of some amount
Vinegar, a splash (rice wine vinegar is nice)
Sesame oil
Sugar, just a light sprinkle
Salt, a few shakes
Garlic, chopped
Ginger, chopped
Red pepper flakes

Heat a frying pan over med-high heat, add beans, stirring frequently, almost constantly for a few minutes.  They'll blister.  Add a splash of vinegar, then a glug of sesame oil, and a sprinkle of sugar and salt.  Add pepper flakes, garlic and ginger now, if using.  Turn burner down to medium, cook just another minute.  Serve hot.