Pork Medallions with Garden Beans

Thursday 25 July

Barbara has been out weeding and taming the garden, and she found that during our month away the Garden of Eden Snap Beans had obediently climbed their bamboo poles and produced abundant knobby, broad pods. 

They looked enormous, and a mite tough, but the Wisdom of Teh Intertubes said that the ones that weren't completely dried out (which we picked open for shell beans) would actually cook up quickly.  

So we boiled them, and it was true - they were surprisingly tender after only 3-4 minutes of boiling, and very tasty when dressed with olive oil, fresh rosemary, and our own Archie Christopherson memorial garlic (also harvested today).

We served them with a couple of thick-cut pork medallions, pan-fried with crispy sage.  

Herbaceous compliments.