Dragon Tongue Recipe

Wow! Dragon tongue beans! We just picked a lovely basket of these long, purple-striped beans from our garden and created the best side dish of Dragon Tongue Beans with Pancetta and farro.

Do you have trouble getting your kids to eat their green beans? Well, bring on those little dragon- slayers and they will devour these Dragon Tongue Beans with Pancetta and Farro.

These beans are not usually found in the produce of your standard grocery store but they areeasy to grow in your back yard garden and can also be found in local farmers markets.

Farmers Market Find: Dragon Tongue Beans |

Dragon tongue beans are an heirloom French bean that have purple streaks and creamy yellow flesh. They are tender, sweet and meaty beans that do not have any tough fibrous strings. This makes them great for snacking on raw and the beautiful purple striations make a stunning presentation on a raw vegetable tray.

Sadly, once cooked, the purple streaks fade away and you are left with a pale yellow bean. Not that there is anything wrong with a yellow bean but if your expecting to have that vibrant purple on your plate, it just wont happen once you cook the beans. The flavor however, does not fade. These are incredibly delicious beans. We have combined them with some crispy pancetta, shallots and nutty einkorn wheat berries for a flavor explosion.

This recipe is fast and easy. You can cook the wheat berries and blanch the beans up to three days in advance then quickly throw this dish together 15 minutes before serving dinner.

Organic Non Gmo Dragon Langerie Bush Bean

Farro is a term that refers to three different ancient wheat species: spelt, emmer and einkorn. We used einkorn wheat berries in this recipe. Einkorn is the most ancient wheat and is considered the “mother of wheat”. It’s chromosomal structure has remained unchanged and has survived history in it’s original form. Check outthis articlefor the nutrition values ofeinkornandthis articleabout the reasons einkorn is easier to digest than regular wheat.

You can cook the wheat berries and blanch the beans up to three days in advance then finish the recipe quickly when it is time to make your meal.

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.Isn’t this apretty bean? It’s asweet bean too, with afierce name. Dragon Tongue is a ”Romano” bean, which means its pods are flat rather than round. Though technically it’s still awax bean (another questionable name) because its pods have ayellow background.

Dragon Tongue Bush Beans

This is asummertime recipe. At least in Los Angeles. That’s because Inever see Dragon’s Tongue or other types of wax beans at the Hollywood Farmers Market until the last dog days descend. Ialso consider this recipe as awarm-weather friend because it’s served chilled. Well, charred and then chilled.

Burnt food. It used to be the mark of adistracted cook. The phone rings and the carrots get singed. Akid asks aquestion about algebra and the chicken comes out black. You capture aPokémon in the pantry and your “go-to” burgers have gone too far. “Oops” would be your only excuse. Nowadays, though, blackened, charred and blistered is not only acceptable but it’s awhole new cooking trend that’s worth mastering.

… There’s adifference between acarcinogenic pile of ashes and the ultra-sophisticated, ultra-caramelization that can amplify the flavor. Ilike to cook with high heat and I’m hoping you take alook at these Spicy Charred and Chilled Dragon’s Tongue Beans and see the latter. Their flat shape makes them aparticularly good choice for this method of charring. GREG

Dragon Tongue Beans With Pancetta, And Mushrooms

PS: This recipe was inspired by the Los Angeles restaurant Hippo. Ifound it in the Los Angeles Times and adapted it to suit my tastes. But Ido plan to make atrek to Matt Molina’s restaurant to try the original.

Lastly, Ican’t let you go without suggesting you take agood look at Mr. Molina’s “Frenchie” Dressing recipe attached below. I’ve made alot (a lot) of mustard vinaigrettes in my time and very few of them are as simple and as good as this one. The recipe makes way more than you need for these Dragon Tongue Beans. Which is avery goodthing.

Toss the beans with the oil and salt until evenly coated. Heat agriddle or two large skillets over high heat. (Work in batches if necessary.)

Dragon Tongue Beans With Pancetta And Mushrooms

When the surface is smoking hot, spread the beans in an even layer on the griddle or in the skillets and add another drizzle of oil (about ateaspoon per skillet or atablespoon for the whole batch). When the bottoms brown and blister, toss the beans and continue cooking, tossing occasionally, until there’s anice char on the beans but they still have alittle bite, 3to 5minutes. Thinner beans will brown more quickly, so pull them from the heat first and place them in alarge bowl. As the batches of beans cook continue to transfer them to thebowl.

Once all the beans are cooked toss them (while still warm) with about 2tablespoons “Frenchie” dressing. Let them sit uncovered until they come to room temperature then cover and refrigerate them until chilled.

When you’re ready to serve, soak the scallions in amedium bowl of ice water until crisp, about 5minutes, then lift out and gently pat dry with papertowels.

Dragon Tongue Beans Bunched In A Jar With Small Mini Potatoes And Spices On The Side Stock Photo

Put the almonds on acutting board and crush with aheavy skillet or the flat side of aknife until they crack into smaller pieces. On the board, drizzle the nuts with ½teaspoon olive oil, sprinkle with ⅛teaspoon salt and toss until evenly coated. Transfer two-thirds to the bowl with the beans. Add scallions, lemon juice, and as many of the chile slices as you like and toss well. Taste and add more dressing if needed. Transfer to serving plates, top with remaining almonds and serve immediately.

Pulse both mustards with the vinegar, garlic and lemon juice in amini food processor until smooth. With the machine running, drizzle in the olive oil. Or, you can make the dressing by hand: Whisk both mustards with the vinegar, garlic and lemon juice in amedium bowl. While whisking, slowly drizzle in the olive oil. Continue whisking until the dressing is emulsified.