Dragon Tongue Beans … not only do they have a cool name, they are colored pretty green and purple beans. Never one to settle for the ordinary I seek out new and unusual vegetables to grow in my garden. Dragon Tongue Beans turned out to be a winner for me! I ordered these from rareseeds.com. Their description of these beans: “This famous Dutch heirloom bean has an incomparable flavor. The tender and superbly delicious 7-inch pods are yellow, with amazing purple streaks! Also makes a tasty shelled bean. Popular with chefs and gourmets. Compact plants set high yields.” They have great flavor and are now my favorite bean next to Edamame. Once cooked, sadly they loose their pretty purple color and turn lime green, but loose none of their delicious flavor. In reading the reviews I saw many people enjoyed them raw. I think I need to go to the garden and try them right off the plant!
Beans this good deserved an equally good recipe. Green beans would work just as well if you are unable to find Dragon Tongue Beans. I used a mix of green beans and dragon tongue beans. I tried this salad warm and tried the leftovers cold. Both ways were good but I actually enjoyed it more cold – it’s a matter of preference. Try it yourself and see which you prefer. ENJOY!
Roasted Fingerling and Tomato Salad with Green Beans and Arugula (*Note: I drastically reduced the amount of olive oil from the original recipe and I think next time I may reduce it even more.)
5 garlic cloves
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil*
1 tablespoon Dijon mustard
1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
1/2 teaspoon minced fresh thyme
4 stems fresh thyme
1/2 shallot, minced
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 ounces green beans
2 cups baby arugula
To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
- Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
- Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander
- Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
- Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
These potato pancakes are a nice change, cook up fairly quickly and are great accompanied with a steak. Enjoy!
2 medium potatoes, peeled
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
||Finely grate potatoes; drain any liquid. Place potatoes in a bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately
I came home from the grocery store with my bag of purple potatoes in hand and Tim took one look at the bag and out of his mouth came “I’m not eating purple potatoes”. I smiled and said ok, I’m eating them! Why do I love purple potatoes?
- They are unusual – I like things outside the “norm”
- They are a pretty purple color (it’s a girl thing)
- They are healthier than white potatoes and rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red and purple produce such as berries and pomegranates and has been shown to be an immune system booster.
- They taste good.
Yes, I am a purple potato eater and now I have officially eaten my first purple potato pizza. Enjoy!
Pizza Dough (Makes 2 large pizzas)
- 1 package dry yeast
- 1 teaspoon sugar
- 1-1/4 cups warm water (105-115 degrees F)
- 3-1/3 cups unbleached all-purpose flour
- 1-1/2 teaspoons kosher salt
- 3 teaspoons extra virgin olive oil
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.
Place dough on lightly floured surface and punch down (this is the fun part). Roll into desired crust size and follow pizza recipe. Look how pretty the potatoes are before baking!
To Make the Pizza:
- 1 cup chopped kale
- 2 cloves garlic, chopped fine
- 1/2 lb. browned sausage
- 6-8 small purple potatoes
- 1-1/2 cups shredded mozzarella cheese
- 2 teaspoons Black Truffle Oil (or olive oil)
Preheat oven to 425.
Brown sausage with garlic and drain excess fat, reserving a small amount of fat in the pan. To the pan add chopped kale and saute until wilted. Wash purple potatoes and put in a pot, covered with cold water. Bring to a boil and boil for 8-10 minutes until tender. Drain, and allow to cool. Thinly slice the purple potatoes once cooled.
Once dough has risen and is shaped, prepare your pizza. Using a pastry brush, brush the Black Truffle Oil (or olive oil) over the dough. Add the mozzarella cheese, sausage, kale and thinly sliced purple potatoes. Place in a preheated 425 oven for approximately 20 minutes.
Wow … purple potatoes! When I showed these to my friend her reaction was “they look weird”. My husband’s reaction was “I’m not eating those”! I happen to like the way they look. I think purple potatoes are a visual feast; they add color and interest to a plate of boring colors. What do you think?
Read about the history and nutritional benefits of purple potatoes.