“I suck at gardening” shelly beans (GF, vegan)

I’ve been trying to grow a vegetable garden for a few years now, but I keep losing everything to birds, bugs, stray cats (at least I’m telling myself it’s stray cats), and powder mildew. This year it was bugs, mostly; they ate up my fledgling veggies before they even ripened. Because my gardening style is of the Hunger Games sort (“May the odds be ever in your favor”), I picked and shelled the poor green beans on the spot, tossing the seeds back into my container garden and giving the dirt a little stir. And damned if they didn’t take off. But I’ve been busy with back-to-school, after school, a suddenly hectic workload, and sick kids, so I didn’t notice I even had beans until this morning. At which point they were ripe to overripe.

I didn’t have enough to feed the fam, but let’s be honest: The kids likely wouldn’t have eaten this anyway, and R may or may not have enjoyed it. For my part, it was a welcome break from canned green beans. I may have to do more stuff with fresh green beans. Just not homegrown green beans — not this year — because this was pretty much it.


I cooked these hours after I picked them, so they cooked up quick. As such, there was no gravy to speak of. But I didn’t feel like they needed any.


“I suck at gardening” shelly beans (GF, vegan)

Fresh green beans, half ripe and half overripe (you’ll be able to see the outline of the inner beans clearly from all angles)
2 tablespoons olive oil
1 bay leaf
1/4 teaspoon rubbed sage
1 cup water
1 tablespoon white cooking wine
salt to taste

Prepare the green beans: Wash all beans and snap off the ends. Break the ripe (but not overripe) bean pods into 1.5-inch pieces and place in a bowl. Split the remaining bean pods down the seam on the bean pod and push the ripened beans out into the bowl; discard pods. If not using right away, refrigerate until ready.

Pour olive oil in a medium saucepan; add bay leaf and sage and heat over medium until the herbs are fragrant. Add the beans, water, wine, and salt and bring to a boil, then reduce heat and simmer, covered, 15 minutes or until beans are tender. Remove the bay leaf, drain, and serve.


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