A few months ago, I submitted five of my favorite local foods to a DC blogger, Metrocurean. She does a post every Friday, called Five Bites on Friday featuring readers' picks from area restaurants and purveyors of fine foods. You can read the original post at this link. Annnnyway, one of my favorite things are the Marcona Almond Green Beans at Bar Pilar. I love a lot of things on their menu, but there is something so surprising, so incredibly savory and delicious about biting into one of these green beans. They have lots of delectable little plates (tapas) of both the vegetable and protein persuasion. To a carnivore like me, it is really saying something when I tell you that these green beans are as satisfying as something meaty. One of the things that stands out at this tiny, often crowded restaurant is the simplicity and quality of the ingredients that go into each dish.
Anyhow. This dish was at the top of my list, and soon after the post was posted I received an email from the chef at Bar Pilar, Justin Bittner. This is one of my favorite things about blogging guys! I was very excited that a) Mr. Bittner was glad to hear someone out there loves his green beans (which I'm sure he's already aware of, duh) and b) that he sent me the recipe as a result! It appears he typed and sent this recipe via iPhone, which in and of itself takes some patience and dedication. I promised that I would make the recipe, and well, here we are. You, reading this blog and me, with a big plate of green beans. Life just isn't always fair, y'all.
So, thank you Justin for the recipe! If any of you are in the Washington, DC area, you should make a stop by Bar Pilar on 14th st NW. You won't be disappointed. Now, without further ado: the recipe.
Photo credits: these were randomly sprinkled throughout google image search- if these are your pictures, let me know and I will credit you!
Bar Pilar Green Beans
Firstly, Bar Pilar uses fresh green beans from Tuscarora Organic Farms. You can get your beans from your favorite produce aisle or farmer's market. I'm going to warn you that this recipe is not exact, but not to worry. You'll get it, I'm sure.
Collect as many beans as you are capable of eating, snap the ends off. Fill a large pot (3 gallons maybe) with water and add kosher salt until it is "as salty as the ocean". Chef Bittner says that a lot of water helps cook the beans faster, keeping them greener, while the salt changes the temp at which the water boils (which I think helps cook them faster, keeping them crisper and greener as well).
Prepare a bowl of ice water for dunking the beans.
Bring water to a rolling boil. Add beans to the pot by the handful. When they change color slightly, pull them out and dunk them in the ice water. Repeat until you are out of beans. Dry on towels after they cool.
Heat a skillet with a couple tablespoons of whole butter (I used Plugra) until the butter foams. Add beans and season with salt and pepper. When they brown slightly, add some chopped shallots, thyme, oregano and marcona almonds. Adjust seasoning, transfer to a plate. Sprinkle with fresh lemon juice and finish with a sprinkling of sea salt.
While I clearly do not possess the skills of Chef Bittner, I think my beans turned out pretty well...and they were gone almost immediately. But next time I get the craving, I think I'll head over to Bar Pilar to get my fix... along with a dozen other tasty morsels and some more fancy cocktails.
Salud!
