Hot & Cold Fried Green Beans: Spilled Milk #124

If this dish isn't already one of your family's favorites ... it's going to be.

Seasonal and versatile: That’s the name of the game at this time of year. Green beans at our farmstands are so abundant they are almost free — and I love them. The ones from my garden seem free despite all the work that went into growing them. They aren’t as good as the ones at the farmstand. I don’t have the skillset when it comes to the dirt work.

I pickle them, steam them, sauté them, grill them, chill them and eat them like fruit in front of Season 2 of “Dark Winds.” (If you don’t watch “Dark Winds,” you should. Best show on TV right now. Just sayin’.)

Back to the beans. As I was saying, I do them a lot of ways. This recipe is one of my faves but the family, well, they love this dish the best. And they aren’t wrong. I make it once a week in the summer, pounds at a time. And it’s as delicious hot as it is cold. Maybe even better cold.

Recipe: Hot & Cold Fried Green Beans