Seasonal Plate: Purple Beans, Jimmy Nardello Peppers, Garlic
Beautiful in their vibrant colors and favors, late-summer harvests offer some of the best vegetables and fruits. This dish pays tribute to three vegetables from local growers here in Tucson. Served together, they need little else than olive oil and salt.
Jimmy Nardello peppers are, contrary to what their fire-red color suggests, actually quite sweet, with just a hint of a jalapeno’s bite in their seeds. If you can’t find Jimmys at your local farmers’ market, you can prepare the dish with sweet, mini red bell peppers instead.
1 pound purple beans (or green, if purple is not available), tops trimmed
7-10 Jimmy Nardello peppers, tops trimmed and quartered
4-5 garlic cloves, sliced into thin coins
2-3 teaspoons extra-virgin olive oil
salt, to taste