levertovfan | What to do with a heck of a lot of tasteless green breans

I bought a lot of green beans at the farmer's market on Saturday because I was planning on bringing green beans and hummus to book club on Sunday. Unfortunately, I arrived after someone who bought hummus and pita, so very little of what I brought was eaten, leaving me with a heck of a lot of green beens that, to be perfectly honest, didn't taste like much of anything. Thus ensued a trip through all my cookbooks to find some sort of a recipe that would leave the green beans in less than their component parts because I didn't feel up to eating that many separate green bean entities on my own.

I found a recipe for green been puree in Fresh from the Garden by Paula Meyers. It called for the green beans to be boiled for twelve minutes before being pureed with dill, basil, or some other herb, a few pats of butter, and 1/4th cup yogurt. Then it called for flour to be cooked in corn oil until brown, and then the puree added it it and cooked, and then finally finished off with some Parmesan cheese. Well, I don't much like the taste of dill in large quantities, and I didn't want to do basil because I've done so much basil this summer, so instead I went to the supermarket and smelled herbs, trying to figure out what I would most like in this recipe. My conclusion: a medley of parsley, lemongrass, and cilantro. I used enough herbs that it tasted so good I decided to forgo adding the flour and oil or the Parmesan. More or less, the taste was a combination of the sour yogurt flavor and the herbs, and the green beans just served to add very mild tasting green vegetable mass. Excellent.