Grilled Romano and Dragon's Tongue Beans

I couldn't resist the beautiful beans at the stand this Saturday, especially the unique purple and cream marbled dragon's tongue beans. I've noticed that most recipes for broad flat beans call for braising. While I'm sure these sturdy, fleshy beans hold up well in liquid, I prefer not to have to cook such fresh summer produce for as long a time as required in a braise. So I tossed a mixture of the romano and dragon's tongue in some olive oil, added salt, pepper, and fresh summer savory, and threw them on the grill next to some bison burgers. They cooked perfectly in the same amount of time that the burgers did. I did take the time to flip each bean halfway through. The beans were tender-crisp, not mushy, and had a great smoky flavor. I highly recommend this method of cooking.