If you love green beans, you’ve probably had them every way possible. French cut, snapped, and whole. Pressure canned, sauteed, roasted and boiled. So the next time your garden gives you too much bounty, or you find a great bargain at the market, why not try making beany buttons?
We keep quart bags of these in the freezer, and use them mainly for tossing into soups and ramen bowls. But I’m sure you can think of lots of other dishes that would benefit from a small beany button invasion. Try some on a salad, or added to a stir-fry, perhaps. Feel free to comment if you have a great idea so everyone can try it! Oh, and you can do this with yellow wax beans, too.