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Local Long Beans with Crispy Meyer Lemon Breadcrumbs
“Try our new take on a classic Thanksgiving side this year! This dish looks and tastes gourmet, but it’s super easy to prepare and stars one of my favorite local vegetables.”
- Rebekah DeCosta, Senior Chef De Cuisine
Rebekah DeCosta, Senior Chef De Cuisine
Rebekah DeCosta, Senior Chef De Cuisine
Recipe - Foodland Kihei
Local Long Beans with Crispy Meyer Lemon Breadcrumbs
000
Ingredients
Ho Farms Long Beans, 3 Pounds
Coarse Rustic Breadcrumbs, 2 Cups
Maika`i Dried Cranberries, 1/4 Cup
Meyer Lemon Juice, 1 Tablespoon
Meyer Lemons, 2 Lemons
Directions
Ingredients
- 3 pounds Ho Farms Long Beans, ends trimmed and cut into 2" pieces
- 2 cups coarse rustic breadcrumbs
- 1/4 cup Maika`i Dried Cranberries
- 1 tablespoon Meyer Lemon Juice
- 2 small Meyer Lemons, finely shredded zest
Directions
- In a large saute pan over medium heat, cook breadcrumbs in 2 tablespoons oil, continuousely stirring for 5 minutes. Stir in Meyer lemon zest and 1/2 teaspoon of salt & pepper. Cook and stir until golden for an additional 5 minutes. Pour into a bowl.
- Heat oil over high heat in a large skillet. Aadd long beans and cook until long beans start to blister, about 5-7 minutes. Add cranberries and lemon juice and cook for another 2 minutes until long beans are tender. Remove from heat.
- Add long beans to a platter and top with toasted Meyer lemon breadcrumbs.
- Serve.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Ho Farms Long Beans, Local , 12 Ounce
Member Price
$5.99 was $7.99$0.50/oz
Progresso Italian Bread Crumbs, 15 Ounce
Member Price
$3.99 was $4.99$0.27/oz
Not Available
Borden Realemon Lemon Juice, 15 Ounce
Member Price
$3.69 was $3.99$0.25/oz
Not Available
Directions
Ingredients
- 3 pounds Ho Farms Long Beans, ends trimmed and cut into 2" pieces
- 2 cups coarse rustic breadcrumbs
- 1/4 cup Maika`i Dried Cranberries
- 1 tablespoon Meyer Lemon Juice
- 2 small Meyer Lemons, finely shredded zest
Directions
- In a large saute pan over medium heat, cook breadcrumbs in 2 tablespoons oil, continuousely stirring for 5 minutes. Stir in Meyer lemon zest and 1/2 teaspoon of salt & pepper. Cook and stir until golden for an additional 5 minutes. Pour into a bowl.
- Heat oil over high heat in a large skillet. Aadd long beans and cook until long beans start to blister, about 5-7 minutes. Add cranberries and lemon juice and cook for another 2 minutes until long beans are tender. Remove from heat.
- Add long beans to a platter and top with toasted Meyer lemon breadcrumbs.
- Serve.